The asparagus was first cultivated and used 2000 years ago in the Mediterranean by the Egyptians. In Ancient Rome this vegetable was so appreciated by emperors to convince them to allocate a number of ships (called “asparagus”) to go and fetch them. Today the asparagus hasn’t lost its appeal for refined palates and is transformed, in this specific case, into a cream with a first-class taste. This product is created thanks to the skillful transformation of the green asparagus. Its sweet taste makes this cream suitable for spreading on bread, or to accompany hors-d’oeuvres. Perfect for “enriching” risottos.