The asparagus is planted during February, with stems beginning to grow in spring and continuing throughout the summer, accumulating reserves in the roots to sprout the following year. During the second year in March, ridging is carried out; the small pile of earth along the plant line allows the sprouts to come up without reaching the sunlight. It’s this lack of sunlight that gives the asparagus the traditional white color.
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Ingredients: white asparagus, water, salt, citric acid. Net Weight: 18.7 ounces/530 grams. Approximately 8-10 pieces per jar. 6 jars per factory case. Nutritional information.