Between Sun and Earth, the Asparagus

The sun is warming nature, and the first vital signs of spring recovery are the beautiful white and lilac flowers of cherry and apricot trees. Now the peach trees are also in bloom, and in the plains of Romagna and Veneto, they are coloring the countryside pink, which is still affected by winter.
The fruits of the earth are starting to prepare. For those who love walking, in the fields and along the riverbanks, small aromatic herbs are sprouting here and there, perfect for risottos and seasoned omelets.
But what many of us are eagerly awaiting is certainly the asparagus, green and wild along the riverbeds and inland sand dunes, and whiter in the designated growing areas. Asparagus was so loved by Roman Emperors that they even arranged special ships for their transport, called "asparagus ships."

Green Asparagus or White Asparagus?
Have you ever wondered why asparagus can be different colors? Have you tried both green and white asparagus? What’s the difference? Is there a difference in taste? Those in the know are aware that the different color comes from the cultivation method.
In fact, green asparagus, grown in the field under the sun, turns green due to photosynthesis.
White asparagus, on the other hand, comes from controlled farming in greenhouses, which prevents sunlight from reaching the shoots, thereby preventing photosynthesis and keeping the tips white.

Nutritional Values
Asparagus is rich in amino acids, essential for protein synthesis, such as asparagine, as well as folic acid, vitamin A (good for the kidneys and skin), phosphorus, and vitamin B (to combat fatigue). They also contain calcium, magnesium, and potassium in good quantities, with very little sodium. They contain 25 Kcal per 100g.

Our Asparagus Cream
Erica Fontana grows her asparagus without covering them, promoting full photosynthesis. They are beautifully green and firm. The soil is sandy and silty, located on the ancient bed of the Adige River, in an unspoiled area of Pescantina, where the Adige forms unique bends and slopes. Using green asparagus, she creates a wonderful organic cream, fragrant and full of flavor. It is excellent as a sauce for pasta, for fragrant risottos, hot bruschetta, used alone, or accompanied by hard-boiled eggs. We recommend it at this time because it is made with freshly harvested asparagus, making it even tastier and more aromatic.**