Although best eaten fresh, asparagus can be refrigerated for two or three days. Wrap stem ends in damp paper towels, then cover entire bunch with plastic wrap. Or stand straight up in a container with a couple of inches of water.


Asparagus is a source of Vitamin C and Vitamin A, and an excellent source of folacin.

Varieties we grow:

Martha Washington


Asparagus has been used from early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter. Asparagus is pictured on an Egyptian frieze dating to 3000 BC. France’s Louis XIV had special greenhouses built for growing it.


Some general tips:  Wash in cold running water to remove sand or grit. To remove woody ends, grab stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough.  To keep nutrients, flavour and crisp texture, don't overcook: thin spears may need less than three minutes.  To cook asparagus, add enough water to saucepan to just cover asparagus. Add 1 tsp (5 mL) salt. Cook until tender crisp, drain well.  Cooked asparagus is often served with melted butter or hollandaise sauce and paired with boiled or scrambled eggs. It can also be lightly dressed with olive oil, steamed and wrapped in thinly sliced ham or prosciutto, or sautéed with garlic and wild mushrooms.

Sauteed Garlic Asparagus

Fresh Asparagus Soup

Asparagus Roll-Ups