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Some say thick stalk asparagus stalks - in both white and green - are the best. We wholeheartedly agree. During the brief few weeks when they flourish in California and Washington we can't get enough of our fill. The thickness of the stalks actually indicates the age of the plant on which it was grown (the older the plant, the thicker the stalk). Well in this case, age is a good thing. Large asparagus tastes deeper, richer, somehow greener. The flesh is meaty and tender at once. Just be sure to snap off the woody bottoms where they naturally break off before cooking. If you like your asparagus roasted, thick is the way to go as they won't shrivel and shrink in a hot oven.
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- Size: 11 LB
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