{"id":5167,"date":"2017-05-25T12:05:51","date_gmt":"2017-05-25T12:05:51","guid":{"rendered":"http:\/\/cookwithgusto.com\/?p=5167"},"modified":"2017-05-29T12:19:52","modified_gmt":"2017-05-29T12:19:52","slug":"the-dinette-teller-22-all-you-wanted-to-know-about-asparagus","status":"publish","type":"post","link":"https:\/\/cookwithgusto.com\/?p=5167","title":{"rendered":"The Dinette Teller – 22. Asparagus, the Spring Table King"},"content":{"rendered":"

Asparagus is well known for its unique, savoury taste. The first asparagus of the spring start sprouting as early as March and the season ends at mid-June. Asparagus\u2019 flavour is at its peak in May when you can find both green and the more coveted white and purple varieties on the Italian menus.<\/span><\/p>\n

Green asparagus is extraordinary when eaten fresh. However, asparagus is also conserved using traditional canned recipes that preserve the unique taste and texture of this vegetable\u00a0throughout the whole year. \u00a0There is a good number of recipes that can be made using Asparagus Pat\u00e9<\/a>\u00a0like this delicious\u00a0Salmon and Asparagus Pat\u00e8 Linguine<\/a>. Use our traditional<\/p>\n

Use our traditional\u00a0Asparagus Pat\u00e8<\/a> to give a boost of taste to your dishes!<\/p>\n

\"Salmon<\/a>
Salmon and Asparagus Pat\u00e8 Linguine<\/figcaption><\/figure>\n

HISTORY OF THE\u00a0ASPARAGUS<\/h2>\n

The Egyptian are one of the first civilisations that grow and eat Asparagus in the\u00a0Mediterranean, as well as in Asia and in Spain more than 2000 years ago. Also, the Romans were aware of the health benefits and aphrodisiac properties of Asparagus. The first handbooks about the harvesting cooking techniques of asparagus are dated from the 200 b.C. It is said that the Roman Emperors were so keen on asparagus dishes that they make build a special boat\u00a0to carry and deliver this delicious vegetable.<\/p>\n

From the XV Century, the plantations of Asparagus start to be common also in France, and, from the XVI Century also in Britain.<\/p>\n

<\/a>
Asparagus in the french art<\/figcaption><\/figure>\n
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VARIETIES<\/h2>\n

All the species are part of the “Asparagus Officinalis” family, and they differ in colour, taste and type of crop, whereas the chemical composition is always the same.<\/p>\n

They can be grown in open fields or in peculiar greenhouses from March to June, both using the seeds and sets. A crop of asparagus begins to be productive after 2 years, and it keeps its production for almost 12 years, producing 60-100 Kg of vegetables per 100 m\u00b2.<\/p>\n

<\/a>
Asparagus crop<\/figcaption><\/figure>\n

They can be divided into 4 main subspecies:<\/p>\n