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Vibrant green and fleshy, young asparagus shoots are considered by many cultures as a delicacy. Steam, roast, boil or grill this succulent and tender green to release its magnificent flavour, or enjoy the crunch of eating it raw in a fresh garden salad.


Asparagus shoots are made up of 93% water and are low in calories and sodium. In addition, asparagus is a good source of vitamin B, calcium, magnesium, zinc and fibre.


With all these benefits make sure you pin asparagus shooting season into your calendar with new season stalks popping their heads up in Spring and ready for eating toward the end of October, early November.

  • As a particular delicate green, stalks are best stored in an airtight container in the refrigerator.

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