Blog - Page 6 of 7 - Fantin Asparagi
Pizza with purple asparagus and... by popular demand, beer.
While harvesting, a bunch of purple asparagus fell to the ground and the tips were irreparably damaged. What to do with this bunch of asparagus?
What joy! At the fish market, we found - nice and fresh - red prawns... perfect with light green asparagus!
Popular tradition, before it was cultured, attributed aphrodisiac virtues to the asparagus (...).
L'époque à laquelle l'humanité a commercé à manger des asperges ne date pas d'hier. De tout temps, les hommes ont récolté au printemps les jeunes pousses blanchs et tendres de certains végétaux pour s'en nourrir.
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.
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.
