Grown in the upper reaches of the fertile valley of the River Ebro in Navarre and manually harvested; the asparagus is hand trimmed and graded before being cooked and bottled or tinned.
The soft white spears are a familiar sight in almost any tapas bar in Spain, their mild flavour often complemented by mayonnaise. You can also serve them with piquillo peppers and a piquillo pepper paste.
Asparagus, water and salt