FRESH WHITE ASPARAGUS
'La Delicate'
SEASON: MARCH - APRIL
La delicate' white asparagus is a very soft and very tender white asparagus produced on the edges of the Loire between Chinon and Bourgueil, asparagus that benefits from being grown in perfect soil and an ideal climate.
White Asparagus is white because it is grown without being exposed to light, preventing the production of chlorophyll. As it begins to grow, the soil is piled onto the seedling to keep it in the dark – a very labour-intensive process.
The majority of fresh white asparagus comes from the Loire Valley. It is graded by size with the thickest spears being highly prized and the most expensive.
NET: 500g
DELIVERY INFO
Order Cut-Off Times & Delivery Date Selection
Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.
Our Delivery Service
We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.
Time-Sensitive & Event Orders
Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.
If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.
DELIVERY Changes After Dispatch
Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.
Saturday Delivery
Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.
Full delivery details and shipping rates: here
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HOW TO PREPARE AND COOK WHITE ASPARAGUS
The first step is to remove first 1-2 inches of woody stem. Take one asparagus and move a small sharp knife upwards from the bottom of the stem in small increments, the knife will ‘give’and cut through easily where the woody stem ends. Peel the outer skin on last 3 inches of the stem using a vegetable peeler. Use this stem as a measure, trim the rest of the bunch. If you have enough, save the woody ends to add flavour to a soup.
Place the white asparagus in a shallow pan, add enough cold water to just cover the stems or come halfway up the side of the pan, roughly a tablespoon of unsalted butter and a pinch of salt. Cover with a parchment cartouche and cook gently on a low heat for around 8 -12 minutes, depending on thickness, or until the tip of a knife will go into a stem with little resistance. If you have time, allow the asparagus to cool in the liquid as it will enhance the flavour. You can warm it through in a little unsalted butter, with added salt to taste, when ready to serve.