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.
Curiosités Archivi - Page 3 sur 3 - Fantin Asparagi
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.
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.
