NEXT DELIVERY AVAILABLE : FRIDAY 13 MAY
1kg asparagus = around 15 asparagus
Cooking tips : trim about 1-3cm of the asparagus stem, then peel the stem. Use a string and tie up the asparagus in one bunch, boil it in salted water for 15-25 mins until the spears are tender. Can be eaten with a sauce (vinegar, white, lemon) or in gratin.
Season : ~ March to June
IN STOCK : DELIVERY FROM MONDAY TO FRIDAY
Warning: Last items in stock!