Yes! Fantin asparagus has landed in London, in the city par excellence! Since last year, our company has come under the spotlight of Natoora.
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Pizza is a staple of Italian cuisine. It is present on every table. Children love it and adults never tire of enjoying it. The beauty of pizza lies in its toppings. Alongside the classics, pizzas with seasonal ingredients linked to the territory are often offered.
Here is the ASPARAGUS SAUCE from the butcher's shop & delicatessen Fabio Furlan! Among the various preparations, Fabio has launched a culinary novelty: an excellent sauce for preparing risottos and lasagnes.
What happens to asparagus when it rains? Nothing disastrous. Quite the contrary. Asparagus likes a humid, temperate-warm climate, so rain is welcome.
There the asparagus are, ready to break through the tender earth with their tips and shine in the spring sun. We are a little impatient to enjoy them properly; in the meantime, let's open some of our jars of pickled asparagus and let ourselves be inebriated by their characteristic scent and taste.
Sunday 22 April at 11.20 a.m., to stay tuned to Channel 5!
Before any preparation, it is important to carefully clean the asparagus, especially near the apex bracts, where grains of earth easily enter.
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?
