Asparagus

Asparagus are young shoots, around 20 cm long. There are white and green asparagus. Green asparagus has a stronger flavour than the white and does not need to be peeled before cooking.

Asparagus is boiled whole and can be served as a side dish or on its own. Traditionally, the white one is boiled and must also be peeled before. The green one does not have to peeled before boiling, it can also be stir-fried or grilled.

Best stored at 1 to 3 °C.