on demand


Receiving Information: Asparagus should be fresh and firm with compact tips. Spears should be straight and round, and snap easily when bent. Avoid asparagus with wilted appearance or spreading tips. Dull gray-green color; limp tips: indication of chill injury. Tough spears: sensitive to ethylene; spears may become tough if exposed to the gas. For best results store away from ethylene producing fruits. Decay; tough texture; loss of flavor: will deteriorate and lose flavor if stored at high temperatures. Dried cut ends: may become dry if exposed to low humidity.

Storage/Handling: Temperature/humidity recommendation for short-term storage of 7 days or less: 32-36 degrees F / 0 - 2 degrees C. 90 - 98% relative humidity. To promote better shelf life stand asparagus cut-end down in 1-inch water.


Green Asparagus is the predominant type for fresh availability. Characterized by green stalks with some white at the base; green tips with some purple tinge. Asparagus has been in cultivation over 2,500 years, and in the United States since the 1870’s. The Greeks and Romans valued asparagus for medicinal purposes – treating bee stings, heart ailments and toothaches. Asparagus continues to grow after it is picked by using the water content of the stalk; that is the reason it is packed in pyramid boxes.

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Produce 101: Asparagus

Dan spearheads a discussion on asparagus in this edition of our year-long series on the fundamentals of produce, Produce 101.

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Produce 101: Asparagus


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