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Browse Asparagus products for sale at a store near you. Schedule Delivery or Pickups Online. Subject to Availability.

Asparagus - Products for Sale | Loblaws

Asparagus stalks range in colour from green to purple, with dark green or purplish tips. Thickness is not a reliable indicator of tenderness, and asparagus is best enjoyed the day of purchase.

Asparagus

Risotto Asparagus, Pea & Mushroom

Restaurant Sides Asparagus, Roasted Red Potatoes & Onions With Sea Salt & Cracked Black Pepper

Asparagus, Green

This colourful veggie mix of red and yellow bell peppers, asparagus and carrots is perfect for stir-fries, pasta dishes and salads. It's also excellent stirred into chicken or beef stews, risottos and rice pilafs, or baked in quiches and frittatas.

Summer Vegetable Blend 

Matt & Steve's The Asparagoos Garlic & Dill Pickled Asparagus

White Asparagus Spears

White asparagus is grown underground to prevent the colour from becoming green. Their flavour is milder than green asparagus, and the thick, pale-ivory coloured stalks should be peeled as they can be bitter. Boil white asparagus and serve with a butter sauce or roast and wrap with sliced prosciutto.

White Asparagus

<p>Skin-On Boneless Wild Pink Salmon Portions is the perfect dinner option for a seafood lover. Fry these pink salmon portions for a deliciously flaky texture and serve with roasted asparagus and garlic mashed potatoes.</p>

Skin-On Boneless Wild Pink Salmon Portions

Fennel has a white bulbous base and green celery-like stems topped with feathery leaves, all of which are edible. Fennel has a similar flavour to anise but sweeter and more delicate. Slice fresh fennel and add to salads and slaws, or add to soups and roasts.

Fennel

Fiddleheads are young, tightly coiled fern fronds with a deep green colour. Their flavour is a cross between asparagus, green bean and okra with a slightly chewy texture. Remove the brown husks and gently steam, simmer or saut? Fiddleheads with melted butter and a squeeze of lemon.

Fiddlehead

Swiss Chard is related to beets and has crinkly, tender greens and celery-like stalks. Red (or ruby) Swiss Chard has dark green leaves, red stalks, and a stronger flavour than the green or rainbow varieties. Cook chard greens in the same way as spinach and the stalks in the same way as asparagus or celery.

Red Swiss Chard

Fiddleheads are young, tightly coiled fern fronds with a deep green colour. Their flavour is a cross between asparagus, green bean, and okra with a slightly chewy texture. Remove the brown husks and gently steam, simmer or sauté fiddleheads with melted butter and a squeeze of lemon.

Fiddleheads

Swiss Chard is related to beets and has crinkly, tender greens and celery-like stalks. Green Swiss Chard has dark green leaves, white stalks, and a slightly bittersweet flavour. Cook chard greens in the same way as spinach and the stalks in the same way as asparagus or celery.

Green Swiss Chard

Artichokes have tightly-formed leaves that are deep green in colour, sometimes with a tinge of purple. Remove the fuzzy choke inside to reveal the heart that, along with fleshy part of the leaves, has a sweet, nutty flavour. Steam artichokes and serve with lemon butter sauce or add cooked artichoke hearts to risotto.

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