How are asparagus from Navarra harvested?

Asparagus from Navarra is recognizable at first glance for its white color, its smooth texture and its exquisite flavor. It has a Denomination of Origin, which includes all the asparagus produced in Aragon, La Rioja and Navarra, in the fertile orchards of La Ribera.

The reason for its color, texture and flavor, primarily, is that it is never exposed to sunlight. To continue maintaining the color that gives it its name, the bud cannot leave the ground until it is harvested. Otherwise it would turn into a green asparagus due to photosynthesis.

Traditionally, asparagus is picked by hand and at dawn. The reason for choosing these hours is that asparagus is practically water. At night it does not lose the humidity it has and it is better preserved.

In the middle of the night, the harvesters prepare with headlights on their heads to catch them one by one. Some uncover the ridge (raised portion of land that remains between furrow and furrow when tilling) and others follow behind, picking up the asparagus. When dawn begins, you have to speed up the process and re-cover each ridge. Otherwise, the tip of the asparagus begins to turn purple and is not a good sign to indicate the freshness of the asparagus.

They carefully arrive at the factories freshly picked in a refrigerated truck so as not to lose temperature. At 12:00 the factories are already packing them. They couldn’t be cooler!

The way in which white asparagus is consumed is very varied. It can be consumed fresh, peeled and cooked for about 20 minutes in a pot with water and salt. Or you can make a recipe with canned asparagus, like our beloved Goyo González, who makes a scrumptious asparagus cream.

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