Blog - Page 5 of 7 - Fantin Asparagi
The visit of Melaverde's editorial staff with Edoardo Raspelli and the Canale 5 crew in April 2013 will go down in the annals for the rain that continued to rage throughout March!
Of all vegetables, asparagus is the one that requires almost entirely manual processing and the use of tools borrowed from our grandparents, and great-grandparents, by now.
Part of our production comes from asparagus trees planted in greenhouses.
A few years ago, rummaging through books on a stall at an antiques market, we accidentally discovered some old volumes by a contemporary painter unknown to us: Fabio Aguzzi.
The harvest gives us extra rosy white asparagus that is particularly striking for its colours: burgundy, green, pink and white are a rather unusual combination.
On winter days that concede nothing to spring, there is a need to warm the heart and belly. If the temperature in the field is close to -2°C, better put a good barley and asparagus soup in the pot.
For lunch, what could be quicker and tastier than a plate of mezze maniche with green asparagus, Camembert and saffron?
