Green Asparagus Delivery or Pickup

Green asparagus is a perennial plant and a member of the lily family. It looks like slender spears with a pointed, scaly tip. The asparagus that we see in the store is the young shoot of the plant. If left to keep growing, the asparagus plant becomes a huge, feathery fern.

The majority of commercial green asparagus comes from growers in Michigan, Washington, and California. It is a springtime vegetable, but because producers in China, Peru, and Germany supply the U.S., you can find it year-round. The flavor will vary depending on where it's grown and how it's prepared. Asparagus plants thrive in areas where the ground freezes. The thawing in the spring encourages the spears to emerge.

When choosing green asparagus, look for bright green stalks. If they have a violet tinge, these are also a good choice. Ensure the stem is firm and not limp, and check the tips to make sure they are compact and closed. Take the bunch and squeeze it. If it's good, it should squeak. Avoid stalks that have a woody appearance.

Many people think that thick green asparagus is not as good as thin. But this is not always the case. As long as the stalks are fresh, they can be tender and sweet. The diameter of the stalk is only an indication of the age of the entire plant. Thick spears are the result of older plants, while young asparagus crowns produce thinner stalks. The texture of the stalk is related to how fast it grows. If grown for a long time, the stalks become more fibrous. You can choose the size of the stalk based on your cooking method. Thick stalks are better for roasting, broiling, and grilling. 

The taste of green asparagus varies depending on the season and the variety. Many people compare the taste of green asparagus to mushrooms, but others think it tastes more like broccoli. It has a slightly bitter undertone with an earthy flavor. 

Find fresh green asparagus using the Instacart app and have it delivered in as little as 2 hours, along with the rest of your groceries!

To prepare green asparagus, you want to start by washing the stalks and then trimming the woody end off. You can do this in a few different ways. If you take a spear and bend it, it will naturally break somewhere in the middle. Everything from the breaking point up to the tip is tender and edible. You can also peel the ends of the asparagus to make it more tender and edible. If you don't want to break each spear individually, you can use a knife to trim the ends off.

Green asparagus is easy to cook and can be prepared in a variety of ways, including: 

No matter which method you choose, it only needs a little fat, such as olive oil or butter, and some salt and pepper to bring out the naturally sweet flavor of the vegetable. It will also hold up to rich sauces, such as hollandaise or umami, and is an excellent addition to stir-fries.