{"id":5749,"date":"2017-11-21T17:02:51","date_gmt":"2017-11-21T17:02:51","guid":{"rendered":"https:\/\/staging.fantinasparagi.com\/2017\/11\/21\/at-the-table-with-asparagus\/"},"modified":"2022-09-27T10:43:30","modified_gmt":"2022-09-27T10:43:30","slug":"at-the-table-with-asparagus","status":"publish","type":"post","link":"https:\/\/fantinasparagi.com\/fr\/2017\/11\/21\/at-the-table-with-asparagus\/","title":{"rendered":"At the table with asparagus"},"content":{"rendered":"

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; then tie them up with a string in bunches that are not too large, and so that they remain green, salt the water, immersing them when it is boiling hard and making a wind so that the boiling starts again immediately. They are cooked properly when the sparagus begins to bend at the head; but check with your fingers if they yield to the right pressure, as it is good that they are rather undercooked than overcooked. When you take them out, throw them into fresh water, but then remove them at once to serve them as hot as most people desire. This herbage, precious not only for its diuretic and digestive qualities, (…), boiled as it is, can be prepared in various ways, but the simplest and best is the common one of seasoning them with very fine oil and vinegar or lemon vinegacr.<\/p>\n

text taken from:
\nAt the table with asparagus
\nGiampiero Rorato, Morganti Editore, 1991<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

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.<\/p>\n","protected":false},"author":2,"featured_media":4892,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[99,78],"tags":[],"acf":[],"yoast_head":"\nAt the table with asparagus - Fantin Asparagi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fantinasparagi.com\/en\/2017\/11\/21\/at-the-table-with-asparagus\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"At the table with asparagus - Fantin Asparagi\" \/>\n<meta property=\"og:description\" content=\"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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fantinasparagi.com\/en\/2017\/11\/21\/at-the-table-with-asparagus\" \/>\n<meta property=\"og:site_name\" content=\"Fantin Asparagi\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-21T17:02:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-09-27T10:43:30+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fantinasparagi.com\/wp-content\/uploads\/2017\/11\/a-tavola-con-asparago-giampiero-rorato.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"agata\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"agata\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fantinasparagi.com\/fr\/2017\/11\/21\/at-the-table-with-asparagus\/\",\"url\":\"https:\/\/fantinasparagi.com\/en\/2017\/11\/21\/at-the-table-with-asparagus\",\"name\":\"At the table with asparagus - 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