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

Organic 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

Ready to Cook or Grill Vegetable Trays. We've done all the prep work for you. Fresh asparagus topped with red onion, chopped garlic and oregano leaves.

Seasoned Asparagus Garlic Red Onions

Asparagus, Green

White Asparagus Spears

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

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

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

Risotto Asparagus, Pea & Mushroom

Swiss Chard is related to beets and has crinkly, tender greens and celery-like stalks. Rainbow Swiss Chard has dark green leaves, red, orange, and yellow stalks, and a milder flavour than the green or red varieties. Cook chard greens in the same way as spinach and the stalks in the same way as asparagus or celery.

Organic Rainbow Swiss Chard

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

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 

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

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

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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