Asparagus was cultivated and used in the Mediterranean by the Egyptians, in Asia Minor 2000 years ago, as well as in Spain, and the Romans as early as 200 B.C. had manuals detailing its cultivation.
The Roman emperors liked asparagus so much that they apparently built special ships to collect it, ships that were named after asparagus ('asparagus').

Asparagus has special diuretic properties, is prized by gourmets and has a history stretching back thousands of years. There are white asparagus, violet asparagus and green asparagus.

Green or white shoots are used in cooking: the stems should be hard, flexible, break-resistant, of the same thickness and with the tips still closed; the base must be kept moist, to keep the product fresh.
To be eaten, it is first boiled over a high flame with very salty water for a short time or steamed; it can be served in various ways and, depending on local traditions, there are various typical preparations.

To emphasise the importance of this tasty product, Cavaion hosts the 'Asparagus Festival' with typical food stalls; the 'L'Asparago d'Oro' (Golden Asparagus) competition; the San Michele Trophy Bardolino Classico Doc wine; the Garda DOP oil competition; wine tasting; walks through the vineyards and lots of music.

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