Description

Green Asparagus is the celebrated herald of spring, prized for its tender, spear-like shape and sophisticated, earthy flavor. With a distinct snap and a succulent tip, it offers a subtle nuttiness that shines when lightly steamed, grilled with olive oil, or shaved raw into a bright ribbon salad.

Native to the Mediterranean and Asia Minor, asparagus has been a gourmet delicacy for over 2,000 years. The Ancient Greeks foraged it from the wild, while the Romans became the first to cultivate it, even freezing spears in the Alps to enjoy them out of season. It was so highly regarded in 17th-century France that King Louis XIV had special greenhouses built so he could enjoy “The King of Vegetables” year-round.

Asparagus is the ultimate Spring vegetable. The harvest window is brief but intense, typically lasting only 6 to 8 weeks from April through June. Once the weather turns hot, the spears grow into tall, feathery ferns and the harvest ends until the following year.