The Wild Asparagus. Like every year with the arrival of spring sprout the wild asparagus
and they begin to see around the fields enthusiasts to the collection of this delightful plant with elegant green stems.
E’ You can find them in almost all regions of Italy, in the woods, in uncultivated areas, sometimes up to 1300 meters of height.
They are distinguished by the slender stalk and their bitter aftertaste, but very pleasant.
They are a low-calorie food, 100 grams of asparagus contain only 24 calorie.
The high content of asparagine and potassium from this plant an important property diuretic detoxifying and purifying.
The Wild Asparagus In The Kitchen
Asparagus in the kitchen: Wild asparagus than other varieties have a more intense and bitter taste, so they are suitable to be eaten both raw and cooked.
For eaten raw in salads they must be separated from the lower part of the stem which is harder to chew.
Delicious when boiled and lightly seasoned with lemon and olive oil.
Excellent with omelettes, with risotto and as a filling for ravioli.
Remain well preserved in oil.
The Wild Asparagus
In pizzeria classic asparagus are very used, perhaps a little less wild ones. They are delicious when added to a good pizza. The Wild Asparagus can be easily match with tomatoes, with ham and many other ingredients.
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