Asparagus – Asparagi

May 18, 2008 - 3:12 am 1 Comment
Asparagus season! Latin: Asparagus Officinalis.

This lovely vegetable has a short season, which makes it even more interesting and worth waiting for. This is my asparagus plate with flavours that play well together and make interesting combinations. I wanted to make a plate with strong contrasts between salty and sweet, soft and crispy. The amaranth* seeds have a really interesting nutty flavour that goes well with the nuttiness of the rucola and balances against the sweetness of the apples.

Asparagi, coppa, uovo di quaglia, mele, amaranth, rucola

Asparagus, amaranth* seed and rucola salad, coppa crisp, quail egg and an apple-thyme vinaigrette.

Asparagi, insalata di amaranth* e rucola, croccante di coppa, uova di quaglia e vinaigrette di mela e timo.

* Amaranth is a small grain native to southern North America (Mexico, Guatemala) and has long been grown and used by the Aztecs, Incas and Mayas. It has a high protein content and is also a good source of dietary fiber and minerals. The name derives from the greek “Amarantos” - unwithering.

    One Response to “Asparagus – Asparagi”

  1. Anatomy of muesli | Caput Mundi Cibus Says:

    [...] rolled oats and with the addition of nuts and fruits, today we also add e.g. exotic seeds (quinoa, amaranth), tropical fruits and [...]

Leave a Reply