The peculiarity of this vegetable consists of the soil composition of its production area: deep, light, sandy and loamy, perfect for the growth of shoots regular in their shape and free from defects. For the formation of white shoots, the mulching technique is used, through a black film that capture sunlight. Bundles can be recognized from their binding made of thin willow twigs called “stropei de selgaro”.
Look and taste
Giare asparagus shoots are completely white and with well tight apexes. The cut at the base must be clean and perpendicular.
To the table
Asparagus have several uses in the kitchen. They can be eaten raw in salad or steamed. They can be sautéed with butter, boiled in soup, potage and purée and they are excellent as seasoning for a pasta, an omelette or a pie.