Asparagus is a lively plant whose underground part is made up of numerous cylindrical, fleshy ramifications (rhizomes), equipped with barbules (roots) which combine to form what is known as the leg.
agata, Autore presso Fantin Asparagi - Page 3 of 3
Young and unripe, the flavour is green, fresh, even when the shoot is perfectly white and therefore looks best in all the characteristic cooking of field and forest herbs.
To give the asparagus a more beautiful appearance, before cooking them, scrape off the white part with a knife and trim the end of the stalk.
BOTANICAL NAME: Asparagus officinalis L.: this is how the illustrious Swedish scientist Carlo Linneo (1707-1778) called the plant. The word officinalis indicates that it is a plant with medicinal and therapeutic properties. L. instead recalls Linnaeus, who first classified this plant.
