Promos
Save The Food
Fresh asparagus from the field to your doorstep
The Journey of Asparagus
Since the asparagus season only lasts from April to the end of June, you should take every opportunity to eat it during this time. The cultivation of asparagus requires care and patience, as does the harvest, which is a demanding activity. Ideally, the asparagus is harvested by hand and then immediately cooled, sorted, and distributed. To retain the best qualities, asparagus should be consumed no later than 24 to 36 hours after harvest. The reward is the taste of freshly harvested asparagus, which has great tenderness.
White and green asparagus
Tender White Asparagus
White asparagus is harvested first. It is characterized by its tender taste and its thicker skin, which must be peeled before cooking. But where does it get its color? The magic lies in the way it is grown. Our regional partners ensure that the asparagus is grown in complete darkness. Thus, it does not perform photosynthesis and remains white and particularly tender.
Crispy Green Asparagus
In our regional farms, the green asparagus is harvested in the second row. Unlike white asparagus, it is grown in the light, where its shoots produce chlorophyll thanks to photosynthesis. This gives it its typical green color, good
crispness and its slightly bitter taste.
