In the Loire valley, L’Angevine produces the finest asparagus we’ve ever tasted. From March to June, its spears of white, purple-tipped and green asparagus are the true harbingers of spring. The asparagus is grown using traditional methods and with a light hand over 58 hectares in the perfect terroir – totally organic, free from artificial fertilisers and pesticides.
L’Angevine asparagus tastes like spring – strong, fresh, clean, sweet and totally tender since farmer Frederic Poupard harvests only the finest tip of his crop. Spears retain their crisp freshness as a result of fast cooling – at L’Angevine all asparagus is cooled within two hours of being picked.
To find out more about our search for the perfect asparagus click on “The Search” below the picture.