Asparagus are grown in sandy land, and stick their heads out in the spring. Our gentle weather and early heat are valued factors for their growth.
Growing asparagus is highly specific: crowns (tubers) are sown in the ground. It takes three years before the first harvest, from late March and to mid-June. White, purple or green, their colour differs according to light exposure. They have to be picked daily.
They are rich in water, minerals (copper) and vitamin C. Their energy value is 25 calories per 100 grams.
They can be kept a few days away from light and wrapped in cloth to avoid dehydration in a cool, damp environment such as the bottom of the refrigerator. Fresh asparagus have a white, bright and juicy stalk that can be snapped. To sort them, carefully peel them with a peeler from the bottom up.
Asparagus are often cooked in a basket or in a high or oblong cooking pot to avoid breaking the ends. Cooking time is on average 10 to 25 minutes depending on the size and colour, either by steaming or in salted boiling water. After cooking, you should leave them flat on a towel to drain, and rinse them in cold water to keep them crisp. There are endless ways to cook asparagus: some stir-fry them in olive oil...