> White Asparagus

White Asparagus

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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. 

Origin : 

Val de Loire, France

Season : ~ March to June

NEXT DELIVERY : FRIDAY 16 APRIL

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$330.00