• TENDER ASPARAGUS
    AND DELICATELY TASTY



  • TENDER ASPARAGUS
    AND DELICATELY TASTY



  • TENDER ASPARAGUS
    AND DELICATELY TASTY



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Get your asparagus
freshly picked!

AVAILABLE
FROM MAY TO JUNE

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Quebec food

As of May 10, fresh, tender and delicately tasty asparagus is finally showing up in the Quebec fields. First vegetable to appear on our stalls, asparagus makes a remarkable entrance. We can recognize Quebec asparagus thanks to the Aliments du Québec logo. Whether it is printed on the label identifying the producer or on a yellow rubber band, the Aliments du Québec logo is a guarantee of quality, freshness and flavor. By eating Quebec asparagus, we support the local economy, thus promoting sustainable development. We take full advantage because the season is short. From Mother’s Day to Saint-Jean-Baptiste, we are looking for specially identified Quebec asparagus boots, for a guaranteed taste!

Cultivation and harvest of asparagus

Asparagus is a perennial plant. It is grown in sandy and well-drained soil. The seed once in the ground develops, for a year, roots called claws. When the claw is formed, it is dug up and transplanted deeper into the soil, about 30 cm. It takes two years before it produces an asparagus of a size appropriate for consumption. The first two years, the plant grows and matures. After two years, you can finally harvest the asparagus but only for ten days. The plant reaches maturity after five years. It can then be harvested for about 35 days without ever exceeding 60 days. After the harvest, the plant then develops a beautiful fern-like foliage that is often found in landscaping.

Cultivation and harvest of asparagus

Asparagus is a perennial plant. It is grown in sandy and well-drained soil. The seed once in the ground develops, for a year, roots called claws. When the claw is formed, it is dug up and transplanted deeper into the soil, about 30 cm. It takes two years before it produces an asparagus of a size appropriate for consumption. The first two years, the plant grows and matures. After two years, you can finally harvest the asparagus but only for ten days. The plant reaches maturity after five years. It can then be harvested for about 35 days without ever exceeding 60 days. After the harvest, the plant then develops a beautiful fern-like foliage that is often found in landscaping.

Did you know that…

The stem that we find in our plate is called turion. An asparagus can grow up to 25 cm per day when the outside temperature is hot and humid. On this occasion, you have to harvest twice in the same day. The harvest of asparagus is done manually, one at a time. An asparagus plant can produce for about twenty years. Temperature, humidity and mineral salts are three important elements for the growth of the plant.

Receipts

Asperges au parmesan

Asparagus with Parmesan

Asparagus bunchs with prosciutto

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GOOD REASON
OF CONSUMPTION

Proof of proximity and impeccable freshness, Quebec asparagus is full of nutrients. Rich in iron, magnesium, potassium, vitamins B and C, dietary fiber and 90% water, asparagus provides a remineralizing effect and diuretic. Asparagus enters the highly select circle of nutraceuticals. Recognized as an anti-stress, antifatigue, antioxidant and anti-aging, it also has anti-haemorrhagic and anti-carcinogenic properties. But still it is necessary to consume asparagus very fresh to take advantage of these benefits.

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COOKING
 

Before cooking the asparagus, it is necessary to cut the stems at the base in order to remove the hard and fibrous part. They can be immersed for a few minutes vertically in a deep container filled with slightly salty boiling water. You can also steam them. In the oven or on the barbecue, put them on a plate with a drizzle of olive oil and season with salt and pepper. You can also baste them with your favorite marinade before spending a few minutes on the grill. The microwave can also do the trick, provided you do not prolong the cooking …

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Asparagus is cooked when it is tender, but still firm. We must avoid over-cooking them because in this case, they soften and lose their flavor, their color and especially their nutritional value. The cooler they are, the faster they will heal. It is recommended to stop the cooking of asparagus that will be eaten cold by immersing immediately in ice water, but not soaking them. They will stay green and crisp. Also know that freshly picked asparagus can be eaten raw.

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CULINARY
TIPS 

Asparagus is used for all meals of the day. Just choose fresh asparagus, whose tip is firm and tight and let your imagination go. In soup, quiche, omelette, salad or simply as a side vegetable, plain or topped with a creamy sauce, Quebec asparagus will not leave anyone indifferent. Even baby will love it if you mash it! Asparagus …

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Raw asparagus with a yogurt dip is a treat. You can also cook it for a dip, blending it with a touch of sour cream and seasoning of your choice. You can also garnish canapés, bake in the oven or incorporate in a skip or spaghetti sauce. Make it your ally everyday. It lends itself to all culinary fantasies.

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CONSERVATION
 

Asparagus from Quebec, thanks to their incomparable freshness, can be kept for up to ten days in the refrigerator. This involves soaking the stems vertically, tips up, in a cylindrical container containing a little water and cover the whole with a plastic wrap. They can also be wrapped in a wet cloth in a perforated plastic bag.

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