Published on May 2, 2025
Celebrate our local asparagus!
In spring, when the snow finally melts and the earth comes back to life, a few heroes from our fields peek through to announce the return of the good weather. Among them: fiddleheads, rhubarb… and of course, asparagus! This true primavera vegetable is one of the very first to appear at our markets, officially kicking off a bountiful season for our local growers.
And what a star this asparagus is! Crisp, juicy, elegant on the plate… it’s made up of more than 90% water and is enjoyed mainly in May and June. A simple trick to remember its season: enjoy it between Mother’s Day and Father’s Day, or up until Saint-Jean-Baptiste.
Did you know there are several varieties? Green, white, purple and even wild. The fussiest one? White asparagus, which grows hidden under a mound of soil and must be harvested… one spear at a time!
How do you recognize Quebec asparagus?
No way to miss it: look for the yellow “Aliments du Québec” elastic! Thanks to this bright band, you can be sure you're biting into a local spear, not an imported one. Last year, more than 3 million elastics were distributed across the province. That’s how proud we are of our producers! Since the season is short, we make the most of it—grilled on the BBQ, in salads, in soups, or even crunched raw… we celebrate them just like we celebrate spring.
How do you choose the best asparagus?
Three clues for picking a good bunch:
- The stalks should be straight and crisp (not soft).
- The surface should be smooth, without wrinkles.
- The tips should be tight and firm.
A handy trick to keep them at their best: wrap them in a damp paper towel and place them in the crisper drawer of your fridge. They’ll stay fresh and beautiful for longer!
Pro tip for a no-string preparation
Nobody likes a tough, stringy asparagus. Here’s a foolproof trick: hold the spear at both ends and gently bend it. It will naturally snap at the point where the tender part begins. The tougher bottom end? Don’t throw it out! Use it to make a delicious soup.
A little mystery… finally solved
Shall we talk about it? Yes—after enjoying asparagus, it’s common to notice a funny smell in the bathroom. Totally normal! It’s the result of a natural chemical reaction: when digesting asparagus, your body releases methyl mercaptan, a molecule also used (yep!) by skunks to ward off their enemies. Charming, right?
