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 blooming, painting the Romagna and Veneto plains pink, still worn from winter.
The fruits of the earth are beginning their preparation. For those who love to walk, small aromatic herbs are sprouting here and there on the fields and riverbanks, perfect for risottos and seasoned omelets.
But what many of us are eagerly waiting for is surely asparagus, green and wild on the riverbeds and in the inland areas of the seaside resorts. Whiter in the designated zones. Asparagus was so loved by the Roman Emperors that they even arranged for ships designed for their transport, aptly called asparagus.

Green Asparagus or White Asparagus?

Have you ever wondered why asparagus can be of different colors? Have you tried them green or white? What is the difference? Is there also a difference in taste? Those in the know understand that the different coloration is due to the method of cultivation.
In fact, the green asparagus, grown in the field under the sun, takes on a green hue due to chlorophyll photosynthesis.
White asparagus, on the other hand, comes from controlled greenhouse agriculture, which does not allow sunlight to pass and therefore does not enable the shoot to photosynthesize, keeping the tip white.

Nutritional Values

They are fruits of the earth rich in important amino acids for protein synthesis such as asparagine, then folic acid, vitamin A useful for the kidneys and skin, phosphorus and vitamin B against asthenia, calcium, magnesium, and potassium in good quantities. Low in sodium. They contain 25 Kcal per 100g.

Our Asparagus Cream

Erica Fontana cultivates her asparagus without covering them, promoting complete photosynthesis. They are beautifully green and plump. The soil is located on sandy loam over the ancient riverbed of the Adige, in an unspoiled area in Pescantina, where the Adige presents unique bends and elevation changes in its course. With the green asparagus, she makes a splendid organic cream that is fragrant and rich in flavor. It is excellent as a condiment for pasta, for fragrant risottos, hot bruschetta, used alone or paired with hard-boiled eggs. We recommend it at this time because it is made with freshly harvested asparagus and is therefore even more flavorful and aromatic.

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Our asparagus cream