Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius's 3rd century CE De re coquinaria, Book III.
White asparagus is cultivated by denying the plants light while they are being grown.
White asparagus is the same as green asparagus but grown without daylight. Denying the spears daylight as they grow prevents photosynthesis from taking place and this is the process that produces the green colouring in plants.
The plants are grown in the dark by piling soil on top of the spears as they appear and then cutting them well below the surface with a special knife before they grow through the soil into the daylight.
The varieties planted to produce this type of Asparagus are generally different from those planted for green asparagus.
Growing the spears this way involves more labour and inevitably therefore makes the white spears more expensive.
The name asparagus comes from classical Latin, but the plant was once known in English as sperage from medieval Latin sparagus. The original Latin name has now supplanted the English word. Asparagus was also corrupted in some places to "sparrow grass"; indeed, John Walker stated in 1791 that "Sparrow-grass is so general that asparagus has an air of stiffness and pedantry."
Because of its phallic shape, Asparagus was believed to have aphrodisiac effects. iThis has never been proven.
The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.
It is very very popular in Europe with the exception of the UK where green asparagus predominates. The Netherlands, Spain, France, Switzerland and especially Germany are all big White Asparagus consumers.
Certain regions of Germanany have very sandy soils that are particularly suited to the growing process and in these areas White Asparagus or Spargel is big business. During the spargel season many restaurants ("Spargelhof") open up in these asparagus growing regions serving spargel menus, organising "Spargel Routes" and week long festivals take place with music, Spargel queens etc.
🥗 Product Recipe (English)：
In their simplest form, the shoots are boiled or steamed until tender and served with a light sauce like hollandaise or melted butter or a drizzle of olive oil with a dusting of Parmesan cheese. A refinement is to tie the shoots into sheaves and stand them so that the lower part of the stalks are boiled, while the more tender heads are steamed. Tall cylindrical asparagus cooking pots have liners with handles and perforated bases to make this process foolproof.
Unlike most vegetables, where the smaller and thinner are the more tender, thick asparagus stalks have more tender volume to the proportion of skin. When asparagus have been too long in the market, the cut ends will have dried and gone slightly concave. The best asparagus are picked and washed while the water comes to the boil. Fastidious cooks scrape asparagus stalks with a vegetable peeler, stroking away from the head, and refresh them in ice-cold water before steaming them; the peel is often added back to the cooking water and removed only after the asparagus is done, this is supposed to prevent diluting the flavor. Small or full-sized stalks can be made into asparagus soup. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef. Asparagus is one of few foods which is considered acceptable to eat with the hands in polite company, although this is more common in Europe.
Some of the constituents of asparagus are metabolised and excreted in the urine, giving it a distinctive, mildly unpleasant odor. The smell is caused by various sulfur-containing degradation products (e.g. thiols and thioesters).Studies showed that about 40% of the test subjects displayed this characteristic smell; and a similar percentage of people are able to smell the odor once it is produced. There does not seem to be any correlation between peoples' production and detection of the smell.
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
