Description
Delicious fleshy green asparagus
The comestible part is actually the shoot (or "spear"), harvested in the Spring (March - June) while still tender. In some areas (such as Canino) the local hot springs are exploited to grow the asparagus and so speed up the time to market. In fact, this way the green asparagus is so tender that it's called "eat all" (mangia tutto: no need to peel and very little waste).
Two different "sizes": fat and thin.

Technical sheet
Asparagacus officinalis, a member of the Lily family.
A relatively recent crop in Maremma Laziale, first introduced in the 1980s, it's now an important part of the local economy.

Nutritional benefits
Green asparagus is rich in the antioxidant Vitamins A and C, plus vitamin B and folic acid. It's depurative, diuretic (thanks to an acidic substance called asparagine), laxative (high fibre content) and tonic. But don't eat too much if you suffer from gallstones etc.

How to choose them?
Easy: they should be crisp and bright green. The head of each spear should be tight and the asparagus should not be marked. Perfect for steaming, omelettes, risotto, pizza...

Quality certification
D.N.V. (Montalto di Castro)

Area of production
Arlena di Castro, Canino, Montalto di Castro, Tessennano and Tuscania

Local producers

• COPA - Cooperativa Ortofrutticola Produttori Agricoli - Canino
  Tel. +39.0761.437226
  
• Cooperativa Foce del Fiora - Montalto di Castro
  Tel. +39.0766.89024
  
• Cooperativa il Chiarone - Montalto di Castro
  Tel. +39.0766.830002
  
• Cooperativa Maremma - Montalto di Castro
  Tel. +39.334.3313443