Asparagus from Navarre is a product whose cultivation on the banks of the river Ebro has been passed down through many generations. The asparagus season is very short (from March to June) but its slender and elegant shape reaches all vegetable stalls, food shops and supermarkets.
Fresh asparagus is so different from canned asparagus that they look like different products, although they both come from the same place: from the fertile orchards watered by the Ebro River as it flows through Aragon, La Rioja and Navarre. There, under the ridges so that the sunlight does not spoil their whiteness, they grow until the market gardener, one by one, brings them to the surface by making a small hole in the ground, cuts them and plugs the small hole again.
How to prepare them
It is very easy to enjoy fresh Navarrese asparagus. Peel generously from top to bottom, taking care not to touch the bud. Cut the end of the stalk to the same length, which is the most fibrous part, and boil them in plenty of water with salt. Once drained, they should be eaten warm to appreciate their full flavour and characteristics.
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