German White Asparagus - Large Size

LARGE SIZE ASPARAGUS : around 8-10 pieces per kg.

Cooking tips : trim about 1-3cm of the asparagus stem, then peel it. Use a string to tie up the asparagus into one bunch, boil it in salted water for 15-25 mins (depending on the size) until the spears are tender. Can be eaten with a sauce (vinegar, white, lemon) or in gratin.

How to keep asparagus fresher : trim the stems (1-3cm) and wrap half of the asparagus (not the spears) into a damp paper towel, before placing it in a sealed food storage bag or air-tight box and in the fridge.