White asparagus, appreciated for their delicate flavor and nutritional qualities, are a prized variety grown in a particular way. These vegetables, characterized by a low caloric intake and a high concentration of fibre, are ideal for those looking for a balanced diet. Unlike the green variety, the White asparagus is grown underground, away from sunlight, which preserves its pale color and intensifies its flavor.
History and diffusion
Originating from Mesopotamia, asparagus was spread by the Egyptians throughout the Mediterranean. Their consumption has been documented since ancient Rome, as evidenced by the writings of historical figures such as Cato, Pliny and Julius Caesar. It was during Roman expansion that asparagus found its way to Europeover time becoming a stable presence in countries such as Spain, Germany, Poland, Holland and finally France, thanks also to the care of the royal gardens of Louis XIV.
Cultivation in Italy
In Italy, the cultivation of asparagus has deep roots, with the first evidence during the Napoleonic period, when the Precoce d’Argenteuil variety was introduced. Initially cultivated in Piedmont, it was subsequently cultivated widespread throughout northern Italy, with a significant presence in Veneto since the 15th century.
Venetian traditions and legends
Veneto boasts a long history linked to white asparagus, as demonstrated by local legends. One story says that Saint Anthony of Padua, returning from Egypt, brought these delicious sprouts with him to satisfy Ezzelino da Romano. Another legend talks about a chance discovery by a farmer from Bassano in 1500, who after a hailstorm, discovered the superior taste of asparagus not exposed to light.
Processing and preparation methods
The harvesting and processing of white asparagus requires careful and manual methods. From the selection of calibers to the tying of the bunches with raffia thread, up to the packaging, each step is carried out with care to maintain the integrity and freshness of the product. These vegetables are typically between 14 and 22 cm long with a diameter ranging from 10 to 20 mm.
The queen city of white asparagus? Bibione
L’white asparagus from Bibione stands out for quality and tradition in the Veneto region, particularly appreciated not only for its culinary excellence but also for the cultivation method which reflects the ancient local agricultural tradition. This vegetable, completely white and with a well-tightened tip, it is carefully selected based on caliber and classified into different categories such as fine, first, extra and second. The cultivation process is particularly careful, carried out on an ideal soil that is deep, loose and free of water stagnation, aspects that significantly influence the organoleptic qualities of the asparagus.
Traditional and modern cultivation techniques
The cultivation ofasparagus from Bibione it extends over several years, generally up to 10-12 years from the planting of the legs, i.e. the underground roots. The first year is limited to plowing and abundant organic fertilization, preparing the soil for the subsequent phases. From two years onwards, traditional breeding operations are followed: fertilization, weeding and weed control. In the third year, the ‘motte’ is formed, mounds of earth above the rows, which allow the shoot to grow entirely away from light, thus maintaining its pure white colour. This process, known as mulching, uses blackout plastic film to ensure the absence of light.
A celebration event and a dedicated cooperative
The “Bibione” agricultural cooperative, founded in 1959, played a fundamental role in the relaunch and valorisation of white asparagus, promoting advanced and sustainable cultivation techniquesthe. Every year, for over thirty years, the “Bibione asparagus festival“, an event that attracts visitors and enthusiasts from all over the Veneto region and beyond, highlighting the cultural and economic importance of this product for the local community.
Culinary benefits and uses
Bibione asparagus is not just a pleasure for the palate; it is also known for its diuretic properties. It can be eaten raw, steamed, or used in a wide range of dishes, from risottos to side dishes, until it becomes the protagonist of sophisticated recipes that enhance its delicate and refined flavour.
This makes asparagus an excellent ally in the body’s purification process, helping liver and kidney drainage and facilitating digestion thanks to its high fiber content.
Help with diet and beyond
Considered a valid support in slimming diets, asparagus can be consumed in moderation in terms of fatty condiments. The youngest and most tender shoots are particularly valuable because they can be enjoyed raw, cut into thin slices, thus preserving all their nutritional properties. To avoid compromising the vitamin content and maintaining the optimal consistency, we recommend steaming the asparagus or boiling it in a little water.
Precautions when consuming asparagus
Despite its benefits, it is important to note that asparagus may not be suitable for everyone. In particular, consumption is not recommended in the case of conditions such as cystitis, kidney and bladder stones, liver diseases and, according to some studies, in the presence of acute joint rheumatism, hyperuricemia and gout. This is because asparagus could aggravate the inflammatory processes linked to these conditions.
The nutritional profile of Asparagus
Asparagus is particularly appreciated for its low caloric intake (less than 40 kcal per 100 grams) and high water content, over 90%. These characteristics make it an ideal food for those who pay attention to their figure. It is virtually fat-free (less than 0.5 grams per 100 grams) and has a very low sodium content, factors which further contribute to its positive health effects.
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