Commonly known as a wild plant, since the time of the Egyptians (4000 a.c), the tender shoots from this vegetable is used to make many dishes known throughout the Meditteranean. Asparagus is rich in fiber, and vitamins A, B1, B6, C, folic acid, amino acids, carotenoids, and minerals such as calcium, phosphorus and potassium. It contains very few calories making it particularly suited for weight-loss diets and has many nutritional characteristics and properties including the ability to stimulate the appetite, whilst also reducing water retention.
A good way to cook the asparagus is in a narrow pan with high sides (and better still) with an intergrated colander. The asparagus can be placed to boil with the tips protruding out of the water, after being tied together with kitchen string. It can also be steamed instead on a basket placed inside a pot & suspended above some water. Once cooked, put them on a plate, cover with a couple of fried eggs (Occhio di Bue cooking style) and cover with some grated parmigiano reggiano.
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