At My Way, asparagus is not just an ingredient, but a distinctive culinary option in our varied tapas menu. From their origin in the earth to their presentation on the plate, these green and white shoots offer us a unique gastronomic experience. Would you like to discover more about these fascinating vegetables?
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The secret of colour: white asparagus vs. green
Did you know that both white and green asparagus come from the same plant, Asparagus officinalis? This curious characteristic means that initially, the shoots are almost identical, regardless of their final colour. However, the difference lies in how they are cultivated. The white ones are kept underground from sprouting to harvest, which prevents exposure to light and preserves their characteristic pale hue. On the other hand, the green ones emerge towards sunlight, which activates chlorophyll production in their stems and gives them their distinctive vibrant green colour. This process not only influences their appearance but also their texture: white asparagus tends to be more tender and delicate, while green ones have a firmer texture and a slightly more intense flavour.
A millennia-old gastronomic legacy
Asparagus has a history that dates back to ancient Mediterranean times. From the Paleolithic era to the splendour of ancient Egypt, these shoots have been appreciated for their unique flavour and presumed medicinal properties. For centuries, they were considered an exclusive delicacy reserved for the nobility and the wealthiest. Their cultivation spread throughout the Mediterranean, becoming a symbol of the region’s abundance and culinary sophistication. Today, this tradition continues, and asparagus remains valued for its exquisiteness and versatility in modern cuisine.
From field to table: the magic of harvesting
The harvesting of asparagus is a process that takes place during the early hours of the morning or, on some occasions, at night. These delicate shoots take approximately two to three years to establish before they can be harvested for the first time. Once the plant has reached maturity, asparagus can be harvested during spring, usually from late March to early April. Both white and green asparagus follow the same growth and harvesting cycle. Early or nighttime harvesting ensures that asparagus maintain their freshness and quality, ready to be enjoyed at their culinary best.
Nutrition and flavour in every bite
Asparagus is an excellent source of vitamins and minerals essential for health, such as vitamin K, vitamin C, folate and dietary fibre. Its antioxidant content helps reduce inflammation and protects against chronic diseases. We could compare its nutritional value with broccoli, as both are rich in vitamins and minerals important for health.
At My Way, we explore the endless culinary possibilities of asparagus. Whether grilled with goat cheese, as part of a fresh salad like our Garden Salad, or accompanying our exquisite Red Tuna Tataki, each dish is a tribute to the versatility of this exceptional ingredient.
