Should asparagus be white or green? This is certainly something that divides opinion. Green asparagus are the most widely sold worldwide. But there are also plenty of consumers who prefer to eat white asparagus. Maybe they can be convinced with a single argument: green or pale green asparagus really are the most delicious!
What causes the green colour? It's easy. These asparagus are not harvested until they have emerged above soil level. Exposure to sunlight turns the asparagus green. This effect is especially noticeable in the flavour. Fuller, richer and more intense. And do you think eating vegetables is important for your health? Then choose green asparagus from EAT ME. They are bursting with vitamins.
Recipes with green asparagus
Green asparagus is an inspiring vegetable. EAT ME green asparagus takes a starring role in, for example, an asparagus rolled in smoked salmon and served with avocado mousse, as part a skewer on the grill or a topping on Flammküchen.
There couldn't be an easier vegetable in the kitchen than asparagus. Simply trim away the 1 to 2 cm at the base of the spear and you're ready to go. The asparagus is versatile too. Steam, cook, bake, stir-fry or grill, there is simply no wrong way, but be careful to keep the preparation time short. And they taste wonderful hot and cold!
How to use green asparagus in the kitchen?
- In salads
EAT ME green asparagus stay fresh for longer if stored in the fridge.
Where do green asparagus come from?
Mexico, Peru, and Thailand are the countries where EAT ME green asparagus is grown. Did you know it takes three years of preparation before a grower can harvest asparagus for the first time? The harvesting period lasts about three weeks. Asparagus grow incredibly quickly: in summer the pickers have to inspect the fields twice a day.
Asparagus is harvested using a sharp blade to cut through the stalk. Harvesting green asparagus is easier than white varieties, as green asparagus are cut above soil level.
How sustainable are green asparagus?
By buying green asparagus from our growers, we can also do something about the local living conditions. In Peru, for example, we have contributed to projects that give the local community better access to clean water. This also aims to improve hygiene in view of Covid-19. And by creating vegetable gardens at four schools in Peru, we can make sure that the pupils have a healthy source of nutrition. And raise awareness of the environment and a responsible diet.