Glamurama found out what ingredient is a hit among chefs in São Paulo: the asparagus. White or green, the buds are very tasty and go well with pasta, risotto, fish and meat.
* To Eric Berland, of Parigi, the secret is to make it al dente, like pasta. As for Eduardo Redondo, who runs the kitchen of Mani, all you need is to sauté it with a little butter and salt. And the best part? Asparagus is rich in fiber, folic acid and has very little calories. Yummy!
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