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Delivery to: Metro Manila

El Navarrico Cojonudos White Asparagus

Superb, tender, buttery

PHP 760.00
1
4 servings
Only 4 available
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Delivery in 3 days
(Tuesday Jul 23 , 2024)
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EXPIRES ON Friday Dec 31 , 2027
ORDER BEFORE 01:00 PM - Monday Jul 22 , 2024
DELIVERS Metro Manila - in 3 days (Tuesday Jul 23 , 2024)
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These cojonudos white asparagus from Navarra, Spain are tender and smooth, and made with only the freshest ingredients. El Navarrico ensures that they do as little as possible to the product before canning them.

TASTING NOTES FROM THE CURATOR

Buttery and tender on the tongue, these hand peeled white asparagus from Navarra truly live up to their name. The word “cojonudos” means superb in Spanish, and these ones from El Navarrico are indeed that.

They have a very smooth texture, and leave no bitter aftertaste. Made with as few ingredients as possible (literally just asparagus, water and salt), you know it’s top quality.

PREPARATION AND PAIRINGS

The cojonudos white asparagus are pre-cooked, and can be eaten on their own—even straight from the jar!

But they’re also excellent with a splash of olive oil and vinegar, for a simple snack. We recommend this Arbequina from the same region. Or tossed in a simple salad. Or served with a dollop of aioli, and paired with a dry Riesling.

LAND OF PLENTY

Using traditional techniques but unafraid to include innovative methods in their quality control systems, El Navarrico, for three generations, have guaranteed only excellence in their products.

Jarred vegetables in salt water or olive oil, called “conservas,” are a staple in Spain, and are considered gourmet items, and El Navarrico have cemented their role as one of the top producers of conservas.

It was founded in 1960 by Amalia and José, who worked in the fields of San Adrian in Navarra, a very fertile part of Spain. So rich, in fact, that the Spanish have placed a premium on products originating from the area.

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Consume within a week.

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