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Asparagus

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Asparagus shoots are the perfect spring vegetable before they flower in the summer and become too woody to eat. The size of the asparagus really doesn’t matter or indicate flavor--smaller, thinner asparagus were simply plucked sooner than thicker asparagus.

To prepare, a neat trick is to snap off the end of one asparagus (perhaps the largest, woodiest one) as they naturally break right at the border between the tender, edible part, and the woody stem. Then, use that asparagus as a guide for trimming the rest.

Asparagus has so much natural texture and flavor as is that simple preparations like steamed or roasted with just salt, or jazzed up with a little lemon and parmesan are best. They also pair well with fatty foods, like wrapped in bacon or served with hollandaise sauce. We prefer them to only be cooked for 5-10 minutes (with the florets being cooked for the shortest amount of time possible) for perfect al dente spears or roast for longer to have crispy french fry style spears.


Landisville Cooperative, Vineland NJ

Proud to be America’s Oldest Agricultural Co-operative, the Landisville Produce Co-operative has been distributing the highest quality fruits and vegetables directly from the farmer to the customer since 1914. Over 40 local growers bring their product to the co-op each morning. All the fruits and vegetables are immediately vacuumed, hydro or forced air cooled at our facility to sustain freshness and increase shelf life. From asparagus to zucchini, the Landisville Produce Co-operative has you covered. Jersey Blueberries highlight thier fruit list complemented with a good supply of peaches, watermelons, cantaloupes, and strawberries.

Place asparagus root side down in a glass jar with an inch or two of water and cover tops loosely with a bag. Store in the fridge for up to a week. 

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