Asparagus

The asparagus, considered a royal vegetable, has always been a very popular dish.

After the asparagus had been detected, for the moment it used to be a rather rare dish. Its origins are rooted in medicine, as the diuretic effect of the asparagus was intensely used. Later on only prosperous people could afford the asparagus as food.
The asparagus is a member of the lily family, called Liliaceae, according to the latest researches, however, it is a member of the Asparagaceae. The ingredients of the asparagus are particularly healthy: the aspartic acid purges the body, numerous vitamins provide vitality and energy for everyday life. Also phosphor, potassium, the vitamins C, B1, B2, A, E and folacin are assimilated by eating asparagus.

While the ancient Greeks collected the asparagus as wildly-grown vegetable, Romans started cultivating it around 250 BC. In the mid 16th century, in France and England people started appreciating the fine flavour of this vegetable, in Germany it has only been grown since the mid last century.

Also in South Tyrol we harvest fresh asparagus. The long white vegetable is mainly cultivated in the area of Terlano. The famous asparagus of Terlano and its tasting every year has got a long tradition on the South Tyrolean Wine Route. Of course the farmers of Terlano also created a wine that best goes with the asparagus, that is to say the Sauvignon, that perfectly harmonises with delicious asparagus dishes. Our recipe for your encounter with the asparagus: sit back, relax and enjoy it with a good glass of wine.

By the way: in your spring holidays we recommend you to visit the “Terlano Asparagus Weeks“ (Terlaner Spargelwochen), a treat for your palate.

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