White asparagus is preserved throughout the year, but no matter how good the brand is, there is nothing like consuming the fresh asparagus seasonal.
Although its season runs from the end of March to the beginning of June, it is in mid-April when the best asparagus from Navarra arrives at our greengrocers, but also at our restaurants.
With the aim of promoting the consumption of this vegetable, PGI Asparagus from Navarra –made up of 176 municipalities from Navarra, but also 43 municipalities from Aragón and 38 from La Rioja– organizes the 2nd Asparagus Route in Madrid. From today until May 21, 25 restaurants throughout the city will have a special dish with this vegetable on their menu.
Get the most out of asparagus
During these days, the farmers of the riverside of the Ebro They take advantage of the cold nights and the quality of the waters in the area to achieve that white stem of the asparagus, which is grown on ridges so that they do not get sunlight and turn green.
White asparagus is a choice vegetable, high priced and a short season, but although it is a heritage of haute cuisine, we can also enjoy it at home. You just have to know how to cook them correctly so as not to spoil their qualities.
GSW 643160 pot, for asparagus, with insert and glass lid, stainless steel, silver, 16 cm
The best way to prepare both green and white asparagus was already known by the Romans. the key is in dedicate a different cooking to the yolk and the basebecause the first ones are very tender and it would be a shame to spoil them while we try to break the fibers of the other end.
Basically you have to clean them very well, remove the outer layer with a vegetable peeler to get to the softest part, and cut off the bottom of the trunk. By applying slight pressure, the asparagus itself yields, indicating where to cut. But the best thing is to carefully follow our recipe for cooking white asparagus.
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