Farm Stand | In Season |

Asparagus

Name: Asparagus
Brand: Untiedt's Vegetable Farm
Availability: InStock

Description Description

Freshly cut green asparagus, harvested by hand and shipped directly to our farm stands each day. Sometimes available in purple varieties too!

Available in bundles of 15-20 stalks. Look for firm, straight stalks with tightly closed tips. Contrary to popular belief, thin stalks aren't necessarily "better" than thick ones. Thick stalks are often more succulent when roasted!

Asparagus is packed with fiber, folate, and vitamins A, C, and K. Roast or grill spears with olive oil or salt & pepper. It's delicious raw in salads or lightly steamed.

Typically in season: mid May - early July.

Preorder for pickup: not currently available.

From field to table: see how asparagus is grown and harvested.

Available At Farm Stands Available At Farm Stands

When this product is in season, it can be purchased at Untiedt's Farm Stands. We harvest by hand and deliver to our Farm Stands daily.

Availability is dependent on weather conditions and overall supply. Not all products are available on all days at all Farm Stand locations.

Daily market prices vary.

Recipes Recipes

See our recipes for Fresh Asparagus >>

Preparation Tips Preparation Tips

Use the snap test! Don't bother with a knife to trim them. Hold the bottom and the middle of the stalk and bend it. The spear will naturally snap at the point where the stalk becomes woody and tough.

Thin spears are great for quick sautés. Thicker spears are better for roasting as they won't shrivel up as quickly.

Storage & Freezing Tips Storage & Freezing Tips

If you aren't cooking your asparagus the day you buy it, treat it like a bouquet of flowers! Stand the stalks upright in a glass with about an inch of water in the bottom and keep them in your fridge. We've found that a mason jar is a great container. Loosely cover the asparagus with a plastic bag and store in the refrigerator for up to a week.

To freeze, blanch small spears 2 minutes, medium spears 3 minutes, in a pot of boiling salt water. Dunk into ice water for 2-3 minutes. Drain and then pack into Ziplock bags.