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What to eat in Western Europe? Top 9 Western European Asparagus

Last update: Mon Dec 16 2024
Top 9 Western European Asparagus
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01
Espárrago de Navarra
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Espárrago de Navarra is a white asparagus grown in the regions of Navarre, Rioja, and Aragon. It can be sold fresh or canned, whole or cut. This asparagus has a thick white stalk that is tender and crunchy. The taste of Espárrago de Navarra is mellow and buttery with little or no bitter aftertaste.


It is grown in the area known as 'valle medio del Ebro', which consists of 263 municipalities in Navarre, Rioja, and Aragon. Espárrago de Navarra is a seasonal product and is only harvested from March to June. Nutritionally, the asparagus have low fat and carbohydrate content and are rich in vitamins B and E.

02

Asparagus

METROPOLITAN CITY OF BOLOGNA, Italy
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Asparago Verde di Altedo
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Ever since the 13th century, the green asparagus of Altedo has been cultivated in the provinces of Ferrara and Bologna in the Emilia-Romagna region, where it thrives in the typical humid, foggy climate of the lower Po River valley. It has a tender and delicate flavor and is traditionally used for the preparation of many local dishes.


Ideally, in order to preserve its nutritional qualities, Asparago Verde di Altedo should be steam cooked. This versatile vegetable is equally enjoyed in contemporary cuisine as asparagus soufflé with prawn sauce or asparagus and coconut milk soup as well as in various traditional minestrones, risottos and frittatas.

03
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Espárrago de Huétor-Tájar is a green asparagus grown in the western part of the province of Granada. This asparagus is dark green, purple or bronze in color and has a long and slim stem. It has an intensely bitter flavor with deep earthy and somewhat sweet aromas.


Espárrago de Huétor-Tájar has been cultivated through natural selection by farmers who chose only the best looking and tasting asparagus. An interesting fact about this asparagus is that it is always harvested at dawn, to avoid dehydration and preserve its color and other unique characteristics.

04

Asparagus

PROVINCE OF VICENZA, Italy
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The precious white asparagus of Bassano is derived from the Chiaro di Bassano ecotype and grown in the Veneto's province of Vicenza where the plant thrives in the mild climate and sandy, well-drained soil along the Brenta river. The distinctive white color of Bassano asparagus is actually the result of an underground cultivation method which prevents photosynthesis of the plants. Asparago Bianco di Bassano has a long history of cultivation dating back to the 1500s when the documents of the Serene republic described it as a noble food offered to important guests at receptions and banquets.


Their tenderness and delicate aroma make Bassano asparagus perfect for various risottos, soups, pasta dishes and salads.
05

Asparagus

PROVINCE OF TREVISO, Italy
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Traditionally cultivated in the provinces of Padua, Treviso and Venice, the white and green asparagus of Badoere are available in following varieties: Eros, Dariana, Thielim, Zeno, Avalim and Grolim.


While the white asparagus has a bittersweet flavor and a mild aroma of ripe wheat, the green ones have a pronounced fruity to herbal aroma and quite a strong, sweet flavor lacking the typical bitter aftertaste. Apart from its typical use in various risottos and pasta dishes, the freshly fragrant Asparago di Badoere is best enjoyed steam cooked and, combined with hard boiled eggs seasoned only with olive oil, salt and pepper, it makes for a wonderful salad.

06

Asparagus

PROVINCE OF TREVISO, Italy
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The white asparagus of Cimadolmo is traditionally grown in the Veneto's province of Treviso where is thrives in the humid climate of the Piave River valley. Amazingly tender, this asparagus is a great source of protein, it is rich in essential minerals and vitamins and has a particularly delicate flavor.


Steam cooked, seasoned and drizzled with olive oil, Asparago Bianco di Cimadolmo makes for a delicious side dish, but it can also be enjoyed in a number of different risottos, pastas, and frittatas.

07
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Traditionally cultivated in the Lombardian province of Varese, the white asparagus of Cantello is easily distinguished by its pinkish tips. It remains firm even after cooking, and unlike most green varieties, Cantello's whole stem is edible so no parts need to be removed.


Thanks to its freshness typical for asparagus harvested merely days before consumption, Asparago di Cantello can be enjoyed raw because it has quite a delicate flavor and lacks the bitter aftertaste. Each year on the second Sunday of May people gather for the asparagus festival held in Cantello and indulge in a wide array of local specialties featuring Asparago di Cantello.

08
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Asperges du Blayais are asparagus that can be white or purple depending on the color of their tips and are produced in the French regions of Gironde and Charente-Maritime. Their taste is very tender and sweet and the tightly closed tips melt in the mouth.


The stalks are not too fibrous and the maximum allowed length is 22 cm. They can be sold exclusively fresh and whole, either peeled or unpeeled. The white asparagus have a high market price because the asparagus become colored when exposed to the light, which is why producers have to put in extra effort to obtain them quickly and early, while still white. 
09
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Asperge des Sables des Landes is fresh asparagus that grows underground in the Landes region in France, it comes white or purple and is sold in bundles after having been sorted and graded, to ensure the maximum possible quality of the product.


The asparagus cannot be sold tinned or frozen under the protected name, only the fresh ones are eligible to bear the prestigious title. It is not bitter, but quite sweet, tender and very fragile due to the soil and the way it is grown. Usually available at the end of winter, buy it while you can and eat it for lunch, dinner, as a main course or a starter, served with a nice creamy sauce to match the tenderness of their flesh.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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Western European Asparagus