About Asparagus

• The part we eat are the long tender shoots, called spears, that grow upwards from a woody crown root
• Green asparagus is picked after emerging; white asparagus is grown under raised earth – the darkness prevents the shoots from turning green
• Delicious boiled, steamed or sautéed
• Green asparagus is less fibrous than white, but generally has more flavor and vitamins

Selecting

Select spears that are straight and firm with tightly closed tips. Select ones with only an inch or so of the tough, woody base to trim off at the bottom. They may be 12 – 22 cm long and up to 2.5 cm wide.
DOLE Asparagus is transported in cooled containers with high humidity, to keep it naturally moist and fresh.

Storing

You can store asparagus in the refrigerator for about a week but of course, the fresher they are …the better they taste.
Asparagus is very perishable and sensitive to dehydration, so wrap the stems in a damp cloth or moist paper towel and put them in a plastic bag (not airtight) when storing. This will keep them nice and fresh.

Eating

No need to peel green shoots but white ones may need peeling. Cut or break off woody stem ends and wash spears in cold running water.

Asparagus is eaten in a variety of ways across Europe, as starter courses, main dishes and in salads. If you boil or steam, 4 to 6 minutes will be enough. If you stir-fry, cut the stems in pieces but leave the tips whole. Bon appetit!

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

Most temperate and warm regions of the world, with abundant supply from European countries.