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Asparagus is a young shoot that is grown early in the summer season. We like it because it is crunchy and easy to prepare. You can simply sauté it in butter and garlic, or cover it with Hollandaise sauce or cheese. You can also coat it with ham, smoked salmon or prosciutto then bake it in the oven, or cut it into small pieces and add it to our quiches, pastas and omelettes.

Ancre 1

cooking technique

Asparagus can be steamed, boiled in water or baked.  They should remain a little crunchy.

After cooking in water, immerse it in a bowl of water and ice cubes to stop the cooking.

Price range

The average price of asparagus is around $4 for 325g. 

It can even be found in frozen products, to save a few dollars.


  • Rich in dietary fibre;

  • Excellent source of vitamins B9 and K;

Click hereto view their nutrition facts.

Did you know?

After a high intake of asparagus, the urine may take on a peculiar smell. This is due to the presence of methyl mercaptan, a sulfur substance that degrades and eliminates certain nitrogen compounds found in asparagus.

How to choose it

You can easily recognize the freshness of asparagus by checking that the tip is closed. The stems should be stiff, to the point of feeling brittle when touched.

Available from May to July.


  • Refrigerator: wrap the base of the boot in damp paper towel first and put everything in a plastic bag. Or, place them upright in a jar containing 5 cm of water. They will keep for 1 or 2 weeks;

  • Freezer: once blanched for 3 minutes in boiling water, the asparagus will keep for about 8 months. Cook them without defrosting them.

Tip: How to prepare asparagus

The tail of the asparagus is fibrous and inedible. You have to break it by holding the base of the asparagus in one hand, the center in the other and you bend the stem. It will break on its own in the right place.

We only peel the large asparagus, the less fresh (more fibrous) and the white ones.

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Recipe ideas


Fish tagine with asparagus

A typical Moroccan recipe.

To view the recipe,Click here.

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