Prep & Use
Remove woody stem ends (approximately 2-2.5″ from base of stem) before cooking. Asparagus can be sautéed, roasted, or steamed and lightly seasoned with salt and pepper as a delicious side dish or added to salads, pastas or quiche. Another popular alternative is to wrap it in bacon or prosciutto before roasting – perfect as a side or party appetizer!
Snap off the tough ends by bending the stalks; they will break where the end becomes woody.
Care & Handling
Choose spears that are bright green and firm. Thicker asparagus are usually more tender compared to thinner ones. Make sure stalks are not limp or dry. Always wash fresh produce before consuming.
- Great source of vitamin A, C, E &K and folate
- High in fiber
- Low calorie
- Packed with antioxidants and glutathione
Product InformationProduct Guide
November – March
April – October