ASPARAGUS
ORIGINS
Native to Asia, the asparagus (Asparagus officinalis) was already known as a wild plant by the ancient Egyptians, who spread the crop throughout the Mediterranean basin.
The first literary document relating to this vegetable (the "History of Plants" by the Greek Theophrastus) dates from around 300 years before Christ, but only Caton - a century later - spoke of asparagus from an agricultural standpoint, describing the planting techniques. Even Pliny not only praised its gastronomic qualities but also illustrated the cultivation method in the Naturalis Historia.

ASPARAGUS CULTIVATION
This crop is currently especially widespread in Asia: over 70% of the world's production, or 2.3 million tons, comes from China. Other important production areas lie in the Americas and Europe (Spain, France, Netherlands, Germany, Greece and Italy).
In Italy, asparagus crops cover around 5,500 hectares, providing a production of more than 30,000 tons. The regions where this crop is most widespread are Emilia-Romagna, Venetia, Piedmont, Tuscany, Campania, Apulia and Latium (the area around Latina).
The most commonly grown types in Italy are Ringo, Eros, Golia, Argo, Boonlim, Venlin and Franklin in the north, UC157 and Mary Washington in the South.
Crops known as "all green" are recently becoming quite common, while growing techniques in Venetia still tend towards those that make the stalk turn entirely white.

THE ASPARAGUS CALENDAR

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MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

FEATURES OF ASPARAGUS
Belonging to the Lily family, the asparagus is a perennial garden vegetable whose edible parts consist of the stalks, sprouts with an especially delicate flavor, which develop from the underground rhizomes and which may be various colors: green, white or violet. The rhizomes, commonly called paws, have roots and grow upwards.
Asparagus crops are generally grown in open fields, but may also be semi-forced in a greenhouse environment.
The asparagus seedling may be planted in late autumn or late winter: for long-term crops (15 years) it is best not to exceed a planting density of 25,000 plants per hectare, while for short-term crops (7-8 years) it is possible to arrive at 50,000 plants per hectare.
Asparagus does not have any special climate needs, since it can withstand both low and high temperatures.
Loose, sandy soil with a neutral or slightly alkaline pH are preferable.
Rich in fiber, vitamins and mineral salts (calcium and phosphorus), asparagus are a typical spring vegetable.
When fresh, their color is bright and their pulp is firm and crisp. The stalk breaks without bending, the tip is straight and firmly closed.

CONSUMPTION AND STORAGE
In addition to its important diuretic function, asparagus also stimulates the appetite.
The tender part of the sprout is used in cosmetics to prepare skin toning masques.
Italian production is almost entirely directed at fresh consumption for the domestic market, which amounts to around 0.5 kilograms annually per capita.
This vegetable is widely used in cooking to give a special flavor even to very simple dishes: it may be eaten boiled or sautéed in butter, but asparagus is also sued as an ingredient in pasta and rice dishes, soups, molds and omelets. Steaming is preferable to minimize the loss of nutritional elements and keep its flavor intact.
The habit of eating asparagus with butter, eggs and cheese can inhibit digestion: it is best to use only one of these ingredients, while remembering that extra-virgin olive oil and lemon are the healthiest toppings.
Once purchased, asparagus must be stored at low temperatures and eaten as soon as possible.


NUTRITIONAL AND ENERGY INFORMATION FOR FIELD ASPARAGUS
(100 grams of product)

Edible part 87 % Water 91.4 g Proteins 3.6 g Lipids 0.2 g Glucides 3.3 g Fiber 2.1 g Energy 29 kcal

Sodium 0 mg Potassium 0 mg Iron 2.1 mg Calcium 25 mg Phosphorus 77 mg Niacin 1 mg Vitamin C 18 mg

Source: National Nutrition Institute


NUTRITIONAL AND ENERGY INFORMATION FOR GREENHOUSE ASPARAGUS
(100 grams of product)

Edible part 52.0 % Water 92.0 g Proteins 3.0 g Lipids 0.1 g Glucides 3.0 g Fiber 2.1 g Energy 24 kcal

Sodium 0 mg Potassium 0 mg Iron 1.0 mg Calcium 24 mg Phosphorus 65 mg Niacin 0.9 mg Vitamin C 24 mg

Source: National Nutrition Institute

RECIPE

Asparagus Risotto

Ingredients: 800 grams asparagus, 200 grams rice, one clove garlic, ½ liter vegetable stock, oil, grated cheese.

Trim the asparagus, wash it and cut it into pieces. Add the clove of garlic, finely chopped and softened in the extra-virgin olive oil. Add the rice, stir well, let rest covered for a few minutes. Add part of the vegetable stock and lower the heat, allowing the risotto to cook slowly. Add the remaining stock, hot, and a dash of salt. Serve with grated cheese.

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