Fresh Organic Asparagus from Anjou France

Spring's Treat

What heralds the arrival of spring in France are these plump and shiny asparagus from Anjou, France, also noted as the asparagus region of France. Choose from white and green varieties.

What to know
Storage Instructions

Tasting Notes from The Curator

In flavor, white asparagus is milder and more delicate. It is sweeter yet packs a slight bitter taste. They are grown mostly in a dark enviroment, sometimes underground or in a well covered area.

In comparison. green asparagus is earthier and heartier. They get to soak up most of the sunlight as they like growing outdoors.

Fresh asparagus will taste 10x better than bottled or preserved asparagus as it maintains most of its orginal flavor and texture.


Since white asparagus is known to be thicker and coarser than its green counterpart, it’s important to peel the stalks thoroughly and make sure they’re well cooked.

On the other hand, green asparagus is not as tough, but depending on the size, you might need to trim off the ends and peel the stalks as well.

Unlike white asparagus, green should be cooked al dente until nice and tender. Thinner spears are best used for sautéing, stir-fries, pastas and savory tarts, while the thicker pieces are perfect for roasting and grilling. Given the differences in cooking time, both should be cooked separately.

White asparagus is often enjoyed dipped in hollandaise sauce, as per the French. Green asparagus is enjoyed drizzled with extra virgin olive oil and tarragon.

Asparagus are air-flown directly from France. Please keep refrigerated. They are best enjoyed at their freshest state, upon arrival to you.

If you’d like to keep them for longer, trim an inch of the ends of the asparagus. Stand the asparagus up in a glass bottle or jar with about an inch or two of water, making sure all the ends are sitting in the water.

Loosely cover the asparagus with a plastic bag and store in the refrigerator for up to a week. If the water looks cloudy, just change it as needed.

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