Carefully picked and selected
Unlike white asparagus, green asparagus is harvested once it has emerged from the soil. As soon as it receives light rays, the plant begins to generate chlorophyll associated with photosynthesis, giving it its characteristic green color, as well as a change in its properties compared to white asparagus: a more bitter flavor, a generally thinner diameter and a fleshier texture. Vencerol green asparagus is carefully harvested and selected to obtain very homogeneous sizes.
Green asparagus stands out for its nutritional and diuretic properties, is high in fiber, facilitate intestinal transit and can be considered one of the most complete vegetables. They are very easy to cook, for example with grilled ham, a dish that is both practical and delicious. Another favourite dish is asparagus creamy soup.
