The asparagus

The Medio Campidano, as well as for its artichokes, is also known for its asparagus: both
the wild ones, finer and bitter, than the cultivated ones, sweeter and more versatile in the kitchen. Asparagus it is the sprout of the homonymous plant: if harvested at the right time it is tender, while it becomes woody over time.

You can recognise a good asparagus: it breaks when it is bent without twisting. Colour can vary considerably, particularly between the wild variety, an intense green, and that cultivated, a lighter green.

Thanks to a consolidated collaboration with local producers and collectors, our company sells about 800 quintals of asparagus every year, a figure that continues to grow year after year.

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The ASPARAGUS

Harvest

Asparagus germinates in spring and it can be harvested from March to May. Once planted, usually between late winter and early spring, the asparagus takes two years to start producing the first sprouts.

Pairings

The asparagus has a very characteristic taste, which in some respects can remember the artichoke. It can be eaten cooked and the ideal combinations are with dairy products, with eggs or even with crustaceans, in particular for the seasoning of pasta dishes. We recommend to keep it in the fridge, in a damp cloth, for a maximum of 3-4 days. Stems can also be immersed in cold water, but in this case they must be consumed within 24 hours.
Chiama