The asparagus obtained from a crossbreed by Mauro Buonfiglioli from Tomato Colors is about to be launched on the market, although it still has no definitive name as a club needs to be set up first.
The group that took part in the presentation of the Saent asparagus
"We have named it Saent for the time being, but it needs a more appealing name. We are open to collaborations so as to launch a product that stands out. We would like to focus the attention on its nutritional and antioxidant properties," explained Sandro Colombu from Lamboseeds.
The asparagus was presented on 15th May 2019 in the Ferrara province. In addition to Lamboseed, expert Luciano Trentini and a few entrepreneurs also took part.
Creator Mauro Buonfiglioli, Sandro Colombi from Lamboseeds and consultant Luciano Trentini
"50% of its genetic heritage is wild, making it similar to asparagine and meaning it has a rather bitter flavor. Though it also has the grades and productivity of a standard hybrid. Another important aspects is its tolerance to disease. Yields are average," explains Bonfiglioli.
One of the dishes prepared by the chef of Barbablù in Lido delle Nazioni (Fe). Shrimp with pork cheek and pureed asparagus
Shoots are purplish with medium grades and resistant to color loss. It is an early asparagus suitable for north-central Italy and its main characteristic is its tolerance to salinity, resistance to stemphylium and immunity to russeting. It is not part of the officinalis species but rather of the amarus.
This asparagus is particularly suitable to make risotto thanks to its unique aroma
"Shoots have a large grade if grown with a density of 25 thousand plants/ha. With between 35 and 40 thousand plants per ha, shoots become thinner and look more like wild asparagus."
Tagliatelle with whole asparagus and asparagus purée
It is also suitable for processing and freezing, and it works well with both first and second courses as an ingredient or as a side.