Vive las verduras

Fresh asparagus brought the congress to a close

The last tasting event of the “Vive las Verduras” Congress centred on the art of peeling, cooking and presenting fresh asparagus. 500 kilos of asparagus with the official Navarra Denomination of Origin were used to clear up any doubts in the minds of those attending regarding this vegetable’s qualities and how it should be handled. Not only did expert peelers demonstrate their art, but there was also a peeling competition open to all those wishing to display their skill. The star of the tasting was the restaurant El Colmado, which offered asparagus with scallops, a perfect combination of textures and temperatures.

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