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Asparagina, Asparagus acutifolius

Family of liliaceae

It grows in stony woods, normally situated towards south. It is very common to pick up its shoots, which sprout in Spring time, in order to prepare some bunches and then cook them as the cultivated species, but asparagina has a stronger flavour compare to asparagus.

It is a very refined plant to cook and some restaurants are used to have it in their menu in the period from April until May. It is a diuretic plant and it is a good advice not to boil it too much; the best thing to do is cooking its tops steamed. Asparagina and especially its tops can be served with oil and lemon, in omelettes, or can be used to prepare risotto and taglierini with asparagina and cream.

Picture and text of Tebaldo Lorini
Translated by Gianna Toni

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