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When green asparagus becomes available domestically, it is a real American treat. They first start out in California, then show up in New Jersey and finally in Washington State where the stalks get thicker and more purple at the tips. Long Island and upstate NY asparagus shows up here and there throughout summer. All of it is scrumptious and not to be missed. Look for stalks that are firm, not floppy, with moist white bottoms and tightly clenched heads. You don't really have to trim up the sides of the stalks as purists do, but snap off the woody bottom wherever it naturally breaks. Glossing with e.v. oil, seasoning and simply roasting - just until your kitchen acquires that rich asparagus smell (about 10 min )- is our favorite way of cooking them. Asparagus can also be steamed or boiled and drizzled with lemon butter.

Product Details:
Size: 11 LB
Country of Origin:
United States of America

Asparagus, Standard

11 LB
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