Asparagus
Spring’s delights
Whether green or white, spring would not be complete without this particular Valais speciality – asparagus, which grows best in the sandy soil of central Valais and the Chablais region. Harvested in the morning and enjoyed the same day. Fresh asparagus is a real treat, whether served as a side dish or with dry-cured ham and mayonnaise as a starter. The Valais brand guarantees the freshness of the asparagus as well as compliance with the dimensions and strict social and environmental norms.
Useful information
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Seasonal availability: The sales period corresponds with the harvesting period and extends from early April to mid-June.
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Storage: One week in a damp cloth in the refrigerator bin.
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Area of cultivation: From Sierre to Collombey (from central Valais to Chablais).
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Events: The Asparagus Festival in Saillon in May.
Green, white or purple ?
Green asparagus |
White asparagus |
Purple-tipped asparagus |
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Green asparagus does not require mounding. It grows in the open air, and owes its colouring to a chlorophyll synthesis process, which occurs with light. Its colour is then uniformly green. Its distinctive taste is slightly different to that of white asparagus. |
White asparagus, the most traditional, is produced in "mound" cultivation, protected from air and light (the asparagus, which is soft, is covered with soil as it grows). |
Purple-tipped asparagus is a spear that has pierced the earthen mound: the tip then turns mauve or purple. Its delicious fruity flavour is generally close to that of white asparagus. |
How to enjoy?
Cooked, steamed, grilled, roasted, in salads, soups or by following one of our recipes. Paired with a glass of Johannisberg.