Peruvians have grown over several generations with many of the superfoods that we know and love today. In the international produce market, Peru is a leading producer of high-quality fruits and vegetables. Among its offerings, asparagus is a standout and one of the first products that Peru was able to export all around the world, reaching over 80 countries today. Thanks to exceptional growing conditions, mild temperature, and scarce rainfall, the coastal areas of Peru are ideal for year-round asparagus cultivation.
Recommended: Eat your way to Peru with pomegranate.
Asparagus can be white or green. The main difference between the two is the chlorophyll. Green grows out of the earth (absorbing the sun’s rays) while the white grows underground, and is harvested before they come to the surface. Green asparagus is stronger in flavor and harder in texture but contains more nutrients.
White asparagus is more delicate and is often considered a delicacy. Because it grows underground, it is much more labor-intensive to harvest. Peruvian asparagus is often sought after for its quality derived from a long history of production and export in Peru.
Asparagus has a variety of potential health benefits. It is high in fiber and water content, and rich in folic acid and vitamin K. They can be purchased fresh, frozen, canned or bottled. Roasted, barbecued, baked, boiled, sauteed, steamed, tempura deep-fried, and even pickled, are all ways of bringing out the natural, earthy flavor of these crunchy spears. What’s more, they cook up in just a few minutes and are the perfect addition to soups, salads, risotto, pasta, and on the side of a juicy steak.
One simple – and delicious – way to prepare fresh asparagus is to blanche them, then finish with some freshly grated Parmesan cheese, olive oil, and a bit of lemon zest. Asparagus is available year-round, but spring is the best season to enjoy both varieties. On your next grocery shop at Makro supermarkets, choose Peruvian asparagus stalks that are firm to the touch and able to stand up straight, the tips of asparagus should be closed and compact.