#!trpst#trp-gettext data-trpgettextoriginal=78#!trpen#Category#!trpst#/trp-gettext#!trpen#

Pasta and Bread Meals

#!trpst#trp-gettext data-trpgettextoriginal=78#!trpen#Category#!trpst#/trp-gettext#!trpen#

White Asparagus Lemon Cream Pasta is a great way to welcome spring! A fresh and sunny dish filled with fresh white asparagus and a touch of parmesan. Asparagus is one of the first veggie that want’s to come out in spring, both the green and white kind are actually the same, the only difference is that the white one never get to see the sun. They pick it up  with the help of a sharp tool under the dirt directly preventing photosynthesis. The taste is softer and the texture also and if you peel it right you can even eat it raw. Preparation The main difference to its preparation is that unlike the green asparagus. You’ll need to peel its whole body (except the head) about twice because it’s covered with thick fibres which prevent the asparagus from getting tender when cooked. If it’s not peeled properly the asparagus will be difficult to eat because of all those fibres.…

FR