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Our all natural asparagus powder is harvested without any pesticides or fertilizers and is of premium quality! Spice up your recipes with a dash of this fine powder. Great for sauteed, stir fried, steamed, boiled, and grilled recipes calling for a touch of fine quality!

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A vegetable with long, tender shoots that are generally categorized as white, purple and green varieties, all belonging to a plant in the lily family. The shoots of the green or white variety are usually harvested when the stalks reach a height of 8 inches and are 1/4 to 1/2 inch thick. They are always harvested by hand. The color of the asparagus is determined by the amount of exposure to sunlight. This vegetable has small leaves that look like scales tightly packed near the tips, which are especially popular because of their soft to crunchy texture and mild flavor. Green asparagus is traditionally the most common variety in the United States, while purple or white asparagus is usually available on a limited basis in specialty markets. White asparagus is the type that is most popular in Northern Europe. The white variety has less flavor then the green or purple. The purple variety is generally harvested when the stalks reach a height of approximately 3 inches. Once cooked, this asparagus provides a somewhat distinctive fruity flavor.

Uses:
Asparagus can be boiled, steamed, sauteed, grilled, pickled, or served cold. It makes an enjoyable appetizer, or a good complement to salads, vegetable dishes, and soups. Asparagus can also be pureed to be used for soups and souffles.

Try This Asparagus Soup With A Dash Of Our Asparagus Powder And Your Customers Will Wow You!
A little nutmeg and Creole seasoning enhance this delicately flavored soup. This makes a nice first course soup. Ingredients:
4 tablespoons butter
1 bunch green onions, about 6 to 8 green onions, thinly sliced, with about 2 to 3 inches of green
1 clove garlic, minced
1 pound white asparagus, peeled and cut in 1/2- to 1-inch pieces
1 tsp. asparagus powder from www.SharpWebLabs.com
1 to 1 1/2 cups diced potato (Yukon gold or red-skinned, peeled)
4 cups chicken broth
1 scant teaspoon Creole seasoning (Buy Here At www.SharpWebLabs.com!)
1 small bay leaf
1/2 teaspoon dried leaf thyme
1/2 teaspoon sugar
freshly ground nutmeg, to taste
1 cup heavy cream
fresh chopped parsley, optional

Preparation: In a large saucepan, melt butter over medium-low heat. Add the green onions and cook, stirring, for about 3 minutes. Add the garlic and cook for 1 minute longer. Add the asparagus, potato, chicken broth, Creole seasoning, bay leaf, thyme, and sugar; bring to a boil. Cover and cook, stirring occasionally, until potatoes are very tender. Carefully blend the hot mixture in small batches. Add cream and the nutmeg, to taste; heat through. If desired, sprinkle with a little fresh parsley. Serves 4 to 6.