Asparagus (Asparagus officinalis) picking occurs the year round, although the asparagus picked in the winter period is of better quality, especially for canning. The procedure is based on manual techniques when greater care is required: picking, quality selection via analysis of stem firmness and complete tip closure, gauging via measure of length and diameter (which is the parameter which establishes the product's higher or lower quality), peeling and cutting (always by hand so as not to damage it), cooking and once again manual canning so that the tips are all pointing in the same direction of the can's opening direction. Finally, after being filled with a pickling solution consisting only of salt, sugar and citric acid, the cans are sterilised in automatic autoclaves. Our asparagus Recipes