1kg asparagus = around 15 asparagus
Cooking tips : trim the asparagus, then peel the stems. Tie up the asparagus in one bunch and boil it in salted water for 12-15 mins until the spears are tender. Can be eaten with a sauce (vinegar, white, lemon) or in gratin.
Val de Loire, France
Season : ~ March to June
NEXT DELIVERY : FRIDAY 16 APRIL
Warning: Last items in stock!