The stand attracted huge crowds, and visitors were captivated by the latte art demonstrations.
In Italy, Spring is the season for asparagus. It’s rich in fibre, folic acid and vitamins, especially vitamins A, C and E.
Not only does it have a high mineral content, it also contains a substance called glutathione, which can help detoxify the body.
This recipe shows how to make the most of this delicious vegetable, combining its health benefits with the benefits of coffee for maximum welllbeing and vitality!
Preparation time: around 35 minutes
1 medium bunch of asparagus
1/2 cup strong espresso
Bowl of diced celery, carrots and onions
Extra virgin olive oil as required
1 knob of butter
Salt and pepper to taste
1 splash of white wine
Grated Parmesan to taste
Prepare the asparagus by removing the lower, tougher part of the stems. Bring some water to the boil in a tall, narrow saucepan and add a little salt. Tie the asparagus stems together and place them in the water so that the tips remain outside the saucepan. (This allows the tips, which are very delicate, to cook gently in the steam without becoming overcooked). Cook for around 15 to 20 minutes.
Drain the asparagus and cool it with a little cold water and/or ice cubes to stop it cooking and help it retain its colour. Slice into small pieces and set aside.
Next, place some extra vigin olive oil and a knob of butter in a saucepan and gently fry the celery, carrot and onion over a low heat. When the vegetables are soft and sweet, add the asparagus and a splash of wine and carry on cooking until the alcohol has evaporated. Finally, add the espresso and cook for a further 2 minutes.
Cook the linguine until they are al dente, then drain, keeping a little of the water aside. Combine the pasta, sauce and parmesan in the pan and add the water. Season to taste and stir to combine all the flavours.
This recipe was inspired by: http://blog.giallozafferano.it/nocediburrodolcesalato/sedani-agli-asparagi-selvatici-e-caffe/