Newsletter no. 2 · Garden
Asparagus from Navarre
The white gold of the Ribera
White, tender and with that perfect balance between bitterness and softness. Navarre asparagus was one of the first protected products of the region and is still its most recognisable ambassador.
- year the Protected Geographical Indication was created
- 1986
- protected municipalities in Navarre, Aragón and La Rioja
- 257
- fresh asparagus season
- April–June
- productive life of each plant
- 6–8 years
From the earth to the tin
Asparagus is grown in the Ebro valley, with a mild Mediterranean climate. It is planted in February and, from the second year, earthed up in March and harvested daily until June. After that the plant is left to grow so that it builds up strength for the next harvest.
Navarre provides most of the protected area (176 municipalities), alongside 43 in Aragón and 38 in La Rioja.
How to recognise it
PGI asparagus always carries:
- The numbered back label and the logo of the Espárrago de Navarra PGI.
- The European seal of Protected Geographical Indication.
- Simple ingredients: asparagus, water and salt.
- The number of spears (size), the net weight and the drained weight.
In the kitchen
If you buy it fresh: hold it by the tip and peel it from top to bottom with a peeler, turning it so that it is even. Cut the base and boil it for about 10 minutes in salted water. Serve it warm with a good extra virgin olive oil.
Sizes: how many spears
The number you will see on the jar (4-6, 6-8, 9-12...) shows how many asparagus fit in the pack: the fewer, the thicker. The extra-thick ones are the most tender and the most prized for eating just as they are.
At Estafeta Gourmet
Asparagus in our shop
Origin information based on the official data published by Reyno Gourmet (Government of Navarre).
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