Asparagus is one of the symbols of summer, of which there are mainly three varieties distinguished by the color white, purple or green: in reality, then, beyond the cultivated ones, there are others that grow spontaneously, which are essentially recognized by the taste is certainly more decisive. Ingredient for the preparation of a large number of dishes such as omelettes, soups, combined with eggs and, moreover, also in tasty and delicious risottos. In asparagus there are vitamins, A, B, C, numerous minerals and also several amino acids.