Monday Market: Tender White Asparagus Plus Recipe + Sale on Jamon and Chorizo
Email sent: Mar 24, 2014 9:12 am
Early every morning in March in the Navarra region, giant white asparagus spears are dug up and cut from the ground with a knife.
The distinct Navarra asparagus is only harvested after two years of growth. Just before shoots sprout, fresh earth is mounded above the plants to block the sun and keep them white. Each spear is peeled by hand and boiled in salt water until it turns translucent and meltingly tender.
King Juan Carlos once tasted the white asparagus made by our friends at Navarrico and declared "Cojonudos!," slightly off color slang for "Delicious!" Serve them well chilled with a dollop of mayonnaise.
La Tienda - The Best of Spain latienda.com
Online since 1996
* Sale pricing valid only for online purchases of select products through 11:59 pm ET, March 25, 2014, while supplies last. Offer not valid for previous purchases, Club Tienda purchases, wholesale orders or at retail store.
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