Asparagus
We hardly eat white asparagus cooked, instead it is usually preserved and comes from areas like Peru and Navarre.
In Catalonia, however, we grow some very good ones: the Gavà asparagus.
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The Gavà asparagus is a white, elongated, medium-sized, fibrous-textured variety with a slightly bitter taste. It is a relatively well-known product in the province of Barcelona and is the pride of Gavà, which for years has dedicated a fair that brings together thousands of people who want to buy and sample this product.
This variety is only grown in the fields of Baix Llobregat, which is the only region in Catalonia where it can be found. It needs very specific soil conditions: sandy, little clay and not very compact, with plenty of light and high temperatures, especially during the harvesting months, which are in spring.
It is a product that grows completely underground and is usually harvested when it is between 15 and 20 centimetres long. If you wait too long to harvest it, it will be thicker and with a fibrous texture and not as pleasant.
In recent years, the cultivation of fresh asparagus in Catalonia has spread to other regions and areas, such as Terra Alta and the Ebro region, where white and green varieties are grown. It grows 100% in spring and lasts around 100 days.
It is grown without plastics or pesticides, which gives it an interesting added value.
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It is a vegetable with many nutritional properties and few calories. It is rich in fibre and has digestive properties. It stands out for its vitamin K, antioxidant and polyphenol content, and it is also a natural diuretic that helps to purify fats and sodium from the body. Those asparagus grown in Catalonia do not contain any allergens.
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To enjoy them in all their splendour, it is important to peel the asparagus from the tip to the end of the stalk and remove all the outer skin.
They are usually boiled in water with salt and a little sugar, to compensate for the natural bitter taste, and served with mayonnaise. They can also be cooked au gratin with béchamel sauce and the tips are very good in salads.
However, we should remember that this is a product that requires precise cooking. If boiled or steamed, it should not be cooked for more than 5-7 minutes. It needs to be soft, but without losing its firm texture. If it is overcooked, it will lose its shape and may become soggy.
Asparagus is a product that goes very well with dressings and sauces with oil, such as vinaigrette or mayonnaise. It also goes very well with fish and seafood dishes and eggs.
Tinned asparagus, or in jars, from the Ebro region are also very interesting, as they are a very natural product that is available all year round.