How They Grow
- The edible parts of this vegetable are called spears.
- White asparagus sprouts underground, in the absence of light, and has a delicate flavour.
- Green asparagus sprouts outdoors and its spear has a sweet taste.
- The Jolife asparagus harvest is scalar; it is performed daily or every other day.
- Jolife asparagus is harvested by hand, using a gouging knife, or other assisting machinery.
- After the harvest, the best spears are carefully selected, collected in bunches and packaged.
- It is rich in asparagine, folic acid, rutin, manganese, vitamin A and B, phosphorous, calcium, magnesium, potassium and low in sodium.
- It naturally stimulates the body’s metabolic functions.
- It encourages the elimination of toxins from the kidneys and liver, contributing to a sort of in-depth cleansing of the body.
- It has diuretic properties and it is useful in diets. It is recommended in treatments combatting cellulite and to detox after a period of excessive fats.
- Cooked and with a little seasoning, it is ideal for low-calorie diets and detoxing.
|0 g/100g||0 mg/100g||29 kcal/100g||82 µc/100g|
In the fridge, in a sealed bag, it can last 2-3 days.
Before cooking, cut away the lower, woody part, of roughly 3 cm, and clean it with a potato peeler.
If you want to best preserve the natural flavour of asparagus, steam cook it.
Where they grow
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