Spring has sprung and so have asparagus. So put a spring in your step and go fetch yourself a bunch while they’re fresh. Really, get to the market velocius quam asparagi coquantur. (That’s Latin for “faster than asparagus can be cooked,” a phrase coined by Caesar Augustus a couple thousand years ago.)
A member of the lily family, asparagus has been one of Italy’s most popular vegetables since the Roman times. The name comes from the Greek asparagos, which originates from the Persian asparag, meaning “sprout” or “shoot. ” Asparagus is cultivated in green, white and purple varieties, and is chock full of nutrients.
The asparagus in the photograph are of the purple variety, though they turned green upon cooking. In any color, they’re delicious with risotto — and pasta – and good for you too.
Buona Primavera e Buon Appetito!
Edwin Garrubbo
p.s. Check out our wine pairings to complement this dish.
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It might not translate, but YUM is the word!