May excellence: the asparagus season
Asparagus is one of the most anticipated and loved spring vegetables. Their season starts in March and lasts until June, but May is the month when asparagus reaches its peak of taste and quality.
This delicious vegetable has a long culinary history, dating back to Roman times, who already considered it a valuable ingredient. Today, asparagus is valued for its delicate flavor and nutritional properties.
But what makes May asparagus so special? First of all, the mild climate of spring favors the growth of the plant and the formation of tender and tasty buds. In addition, May asparagus has a unique aromatic profile, thanks to the floral and fruity notes that develop during ripening.
But asparagus is not only a pleasure for the palate. This vegetable is also an excellent source of nutrients, including vitamins, minerals and antioxidants. In particular, asparagus is rich in vitamin C, which helps strengthen the immune system and fight free radicals responsible for cellular aging. In addition, asparagus is an excellent source of folate, which is important for brain and cardiovascular system health.
But it's not just the nutrients that make May asparagus a great choice for your table. This vegetable also has purifying and diuretic properties, which make it particularly suitable for those who want to detoxify their body and maintain the body's water balance.
In short, the asparagus of May are a real treasure of spring, to be enjoyed in all their nuances of taste and aroma. Whether you prefer them steamed, grilled, baked or in salads, you just have to take the opportunity and take advantage of this delicious and healthy seasonal vegetable.
Ingredients for two people
140g pasta12 asparagus2 cloves of garlicFresh oregano and mint to taste1 lemonExtra virgin olive oilSalt
Procedure
Clean and cut the asparagus into slices. Put them in the WOK 28cm Cucinosano with a couple of cloves of garlic (which you can remove at the end) and cook them a few minutes with a few splashes of oil. Grate a little ginger and add a few chopped oregano and mint leaves to the pan. Continue cooking, stretching with a little pasta cooking water. When the asparagus has softened slightly, add the juice of half a lemon. Drain the pasta slightly al dente and complete cooking in the wok with the asparagus, adding a little more cooking water if necessary. Serve completing with a nice grated lemon zest.
From Neapolitan tradition and a classic to keep in the pantry, Fusilli are golden bronze-drawn curls, excellent Pasta di Gragnano. Their quality is evident: even when the pasta is drained a minute after being cooked, it is resistant and al dente. They go well with Mediterranean vegetables and classic sauces.
Asparagus is one of the most anticipated and loved spring vegetables. Their season starts in March and lasts until June, but May is the month when asparagus reaches its peak of taste and quality.
This delicious vegetable has a long culinary history, dating back to Roman times, who already considered it a valuable ingredient. Today, asparagus is valued for its delicate flavor and nutritional properties.
But what makes May asparagus so special? First of all, the mild climate of spring favors the growth of the plant and the formation of tender and tasty buds. In addition, May asparagus has a unique aromatic profile, thanks to the floral and fruity notes that develop during ripening.
But asparagus is not only a pleasure for the palate. This vegetable is also an excellent source of nutrients, including vitamins, minerals and antioxidants. In particular, asparagus is rich in vitamin C, which helps strengthen the immune system and fight free radicals responsible for cellular aging. In addition, asparagus is an excellent source of folate, which is important for brain and cardiovascular system health.
But it's not just the nutrients that make May asparagus a great choice for your table. This vegetable also has purifying and diuretic properties, which make it particularly suitable for those who want to detoxify their body and maintain the body's water balance.
In short, the asparagus of May are a real treasure of spring, to be enjoyed in all their nuances of taste and aroma. Whether you prefer them steamed, grilled, baked or in salads, you just have to take the opportunity and take advantage of this delicious and healthy seasonal vegetable.
Ingredients for two people
140g pasta
12 asparagus
2 cloves of garlic
Fresh oregano and mint to taste
1 lemon
Extra virgin olive oil
Salt
Procedure
Clean and cut the asparagus into slices. Put them in the WOK 28cm Cucinosano with a couple of cloves of garlic (which you can remove at the end) and cook them a few minutes with a few splashes of oil. Grate a little ginger and add a few chopped oregano and mint leaves to the pan. Continue cooking, stretching with a little pasta cooking water. When the asparagus has softened slightly, add the juice of half a lemon. Drain the pasta slightly al dente and complete cooking in the wok with the asparagus, adding a little more cooking water if necessary. Serve completing with a nice grated lemon zest.
From Neapolitan tradition and a classic to keep in the pantry, Fusilli are golden bronze-drawn curls, excellent Pasta di Gragnano. Their quality is evident: even when the pasta is drained a minute after being cooked, it is resistant and al dente. They go well with Mediterranean vegetables and classic sauces.
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