Ladies and gentlemen, on the 19th of May the Hotel Montemezzi will be pervaded by the smells of asparagus, a symbol par excellence of the spring season.
Thanks to Chef Francesco in fact you'll be able to enjoy a dinner based on this exquisite shoot with aphrodisiac properties. Here you can find the menu for the evening.
Let's retrace a bit of history. It seems that the asparagus was born in 2000 bc in Mesopotamia, where it grew spontaneous in the wild, and then the Egyprians and the Greeks, and the Latins later, attributed aphrodisiac properties to it.
The Romans dedicated it to Venus giving it the name of asparagus.
Around 1600, we find traces of their cultivation, and the nobleman Vincenzo Bolognese Tanara mentioned it in his many treatises on agriculture and food.
The asparagus can be divided into twenty species:
- Green is the type most widely used
- Red-Violet, which are very delicate
- Purple and white, which are the most robust and fleshy
- Wild asparagus, also known as "asparagus from the fields"
Now on to some trivia!
once they are harvested you can store them one day out of the refrigerator and from 4 to 7 days in the fridge, wrapping them in a damp cloth is the best choice to extend the storage for another few days. If you want to be sure to buy fresh asparagus you shall always observe their tips: if they are fully closed and compact the asparagus are fresh.
Asparagus is more rich in fiber than many other vegetables and it's helpful in case of diets to lose weight, because its intake increases in a short time the sense of satiety.
The ideal dietary intake for the asparagus is to grate their tips and eat them raw with salad.
Did we convince you? If so you can not help but book our dinner with asparagus!
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