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General Produce



  • Small: 3/16" and larger
  • Standard: 5/16" and larger
  • Large: 7/16" and larger
  • Extra Large: 10/16" and larger
  • Jumbo: 13/16" and larger
Common Packs:

Cartons of various weights.


  • U.S. No. 1
  • U.S. No. 2
Receiving Inspecting:

Asparagus should be fresh and firm with compact tips. Spears should be straight and round, and should snap easily when bent. Diameter of spears is not an indicator of quality. Spears with larger diameters are just as tender and flavorful as slender spears. Avoid asparagus with wilted appearance or spreading tips.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 34-36° F/1-2° C
  • 90-98% relative humidity
14 to 21 days.

Dull gray-green color and wilted tips are indicative of chill injury; decay, tough texture, and loss of flavor can occur if stored at high temperatures. Store properly.

Tough spears may result if asparagus is exposed to ethylene gas. Store away from ethylene-producing fruits and ripening rooms.

Asparagus butt ends can dry out if humidity is too low; for best quality, maintain humidity level of 90-98%.

Usage Ideas:

  • Lightly fry asparagus in buttermilk and panko bread crumbs; serve with spicy wasabi dipping sauce.
  • Wrap spears of asparagus in thinly sliced pancetta; grill until meat is crisp and asparagus is tender; serve with chicken breasts.