1lb or 3lb bundles - stored them in a upright glass filled with a small amount of water and covered in plastic in the refrigerator. The spears can also be loosely wrapped and placed in the crisper drawer. Whatever storage method is chosen, it is recommended to consume the spears within three days of purchase for the best quality and flavour.

Asparagus can also be blanched and frozen for up to one year. The spears can also be pickled for extended use. If you remove the bottom part of the stem, save them in the freezer for homemade stock, broth or add into your pasta water for extra flavour. 

The flavour comes across as mild with grassy undertones and can be both prepared fresh or cooked. Finely shaved into salads, thinly sliced and mixed into rice bowls, or shredded into vegetable side dishes. It is wonderful juiced. While the spears can be used raw, they are most popularly cooked to develop a crisp, tender consistency. We highly recommend not avoid over cooking this veggie and to aim for Al Dente! Try them steamed and coated in sauces, butter or hollandaise, boiled and served with fresh herbs, or grilled for a smokey flavour. The spears can also be added into a stir-fries and noodle dishes or baked into egg dishes, potato salads and pastas dishes.