Frozen white asparagus spear
1.Item No.:TD-V17/1
2.Commodity:frozen white asparagus spear
3.Type/Processed:IQF
4.Specification:17.5cm
5.Packing:10kg/CTN or as to your requirement
6.Quantity:12 ton per 20′R and 24–26 ton per 40′ HR
8.Descripation:material from our own farm recorded in CIQ
process comply to HACCP system
Frozen white asparagus is prepared from clean, fresh material by sorting, washing, blanching, cooling, properly draining and IQF freezing. Our methods of processing IQF guarantee the freshness and flavor,with year-round availablity at competitive price.
Our factory has BRC, FDA, and HACCP certificates, we assure the high quality for long-term business.
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched. Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten.
You can serve this skillet dish with grains or pasta, or with eggs — fried, poached or scrambled. I find this asparagus so hard to resist that I decided to give you a range for the weight. One pound is adequate, but you might want to treat yourself to more than that.
1 small bulb green garlic that has formed cloves
2 tablespoons extra virgin olive oil
1 to 1 1/2 pounds asparagus, trimmed and cut on the diagonal into 2-inch lengths
Salt
Freshly ground pepper
1 tablespoon chopped flat-leaf parsley
1. Separate the garlic bulb into cloves, remove the thick skins from each clove, and cut the garlic into thin slices.
2. Heat the olive oil over medium-high heat in a large, heavy skillet. Add the asparagus and salt to taste. Sauté until the asparagus is tender and the skin has shriveled slightly, about five minutes. Add the garlic, and continue to sauté for another minute until the garlic is translucent. Adjust salt, add the pepper and parsley, and serve.
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Frozen green asparagus.frozen asparagus,frozen white Asparagus,frozen asparagus cut,IQF asparagus tips
IQF asparagus cut,
Frozen green /white asparagus cut or tips
1. spears(wholes)
Size:
S: Dia:6-12mm,8-10mm,8-12m, Length:15-17cm
M: Dia: 10-16mm,1216mm, Length:1517cm
L: Dia: 16-22mm, Length:15-17cm
2. Tip & Cuts
Dia: 6-10mm,1016mm,6-12mm. Length: 2-4cm.35cm
Packing:
1*10kg/carton,4*2.5kg/carton,12*2lbs/carton,1*30lbs/carton,or as customers requirement.
Certificates:
HACCP,ISO 9001,ISO 14001,BRC etc
Successfully exproted markets:
EU,USA,Canada,South east Asian etc.
Description:
white asparagus cuts/tips
specification
tips: length 2-4cm; diameter:0.8-1.6cm;
cuts: length 2-4cm;diameter 0.8-2 cm
mixed frozen asparagus: containing 12% of the tip of asparagus
whole asparagus length of 11cm, 15cm, 18cm
specification: s , m , l
s: diameter: 8 ~ 12 mm
m: diameter: 12 ~ 16mm
l: diameter: 16 ~ 22mm
packing: 10kgs/carton, with blue poly bag inside, or customization.
| Price: | FOB Xiamen |
| Payment: | L/C T/T |
| Pack: | 10kgs/ carton |
| Delivery: | 10 work days |
We produce frozen white asparagus in our own and cooperative canneries in theChinese regions of Shandong, Shanxi, Sha’anxi, Henan and Fujian.Specifications:1) Whole spears:a) Length: 15cm, 17cmb) Diameter: 8 – 12mm, 12 – 16mm, 16 – 22mm2) Tips and cuttings:a) Length: 2 – 3cmb) Diameter: 8 – 12mm, 12 – 16mm3) Center cuts:a) Length: 1.5 – 2.5cm, 2 – 3cmb) Diameter: 8 – 12mm, 12 – 16mm, 16 – 22mm4) We can also produce according to customers’ specific requirementsInner packing:PolybagOuter packing:20 x 500g/ctn10 x 1kg/ctn4 x 2.5kg/ctn5 x 1kg/ctn6 x 1kg/ctnWe provide the best quality white asparagus spears, green asparagus cuts, oyster mushroom strip, potato lump, pea pod, yellow peach, white asparagus spears, oyster mushroom strip, mix vegetable, freeze dried & frozen vegetables, such as green asparagus spears, yellow peach, white asparagus spears. Especially, our green asparagus sales boom. This kind of products has always being exported to all around the word. We have the agent not only in Southeast Asia Countries, but also in European countries such as Czech Repbulican, Sweden, Denmark and South Africa. In order to assure the quality, we can accept the terms of payment by L/C at sight. We would like to provide the best quality for you and hope that we can do your good supplier in China. If you are free, we are very delighted to invite you to visit our enterprise, we can pick you up at Beijing airport. We can pay all xpenditure for you in China.
Feeling run down? Bloated? Need to detox? … And boost your Folic Acid intake if you’re pregnant or nursing, avoid varicose veins and savor a delicious delicacy that’s fast and easy to cook?
The answer is the simple asparagus stalk and there’s a plus side to the unseasonably cold weather we’ve been having in California – locally grown asparagus is still in abundance here instead of reaching the end of it’s usual growing season.
Asparagus grows in green, white and purple hues. White asparagus, which is much more popular in Europe comes from a green plant which has been loosely covered in soil to prevent greening. Purple asparagus is a different variety which maintains it’s purple color after brief cooking (but after a stewing it will revert to the same color as it’s green counterpart). It has a sweeter taste and originated in Italy. As far as thickness is concerned there is some debate, but it seems to be a personal preference, some people even preferring to peel the thicker stems – generally it seems that a younger plant will produce thicker stems, but the same plant can produce stems of different thicknesses – and once an plant begins to produce asparagus it will continue to do so for more than fifteen years.
The health benefits of asparagus are really quite astonishing and this nutritionally packed vegetable with naturally diuretic properties is well worth it’s usually rather high price.
It is the second most powerful source of Folic Acid (after orange juice) which has been found to prevent birth defects, fight cancer and liver and heart disease.
Asparagus is an extremely effective detoxifier thanks to it’s high Gluthathione content – the amino acids Cysteine, Glutamic Acid and Glycine form Gluthathione, a protein that regenerates immune cells, has anti-viral, anti-cancer properties and also regulates antioxidants in the body.
Asparagus also contains significant quantities of Rutin, a Bioflavinoid, which has been found to increase the strength of capillaries and regulate their permeability, also increasing the oxygen carrying capacity of the blood, which in turn increases circulation to the lower limbs.
(Bioflavinoids – the pigments that occur in fruits and vegetables, are purported to have many health benefits –helping the body to fight heart disease, cancer, viruses and allergies).
Oh, and by the way, asparagus is also an excellent source of Vitamin A, Vitamin C, Calcium and Iron!
It doesn’t get much simpler than this. Tender-crisp asparagus is served with a luxurious butter-wine sauce, proving that an impressive recipe need not be complicated.
Ingredients:
2 pounds asparagus, thick ends removed
¼ cup butter
¼ cup white wine
½ teaspoon salt
¼ teaspoon black pepper
Directions:
1. Bring a large pot of water to a boil. Add asparagus and cook until just bright green, 2 to 4 minutes. Remove from water, rinse under cold water, and drain.
2. Melt butter in a large skillet over medium. Add wine, salt, and pepper, and stir until mixed. Stir in reserved asparagus, cook until thickened, and serve immediately.
Asparagus and crab receive the special treatment with a creamy, lemony sauce reminiscent of hollandaise, but fit for a light salad. For a heartier meal, serve this over toasted whole grain bread and alongside your favorite chips.
Ingredients:
1 pound asparagus, thick ends removed
¼ cup mayonnaise
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ teaspoon black pepper
12 large spinach leaves
¾ pound cooked crabmeat
2 tablespoons chopped fresh parsley
Directions:
1. Bring a large pot of water to a boil. Add asparagus and cook until just tender, 2 to 3 minutes. Drain and set aside.
2. Meanwhile, whisk together the mayonnaise, lemon juice, oil, mustard, salt, and pepper in a medium bowl.
3. To serve, arrange spinach leaves on serving plates. Divide crabmeat and asparagus evenly over each leaf, and drizzle with prepared dressing. Garnish with parsley and serve.
This puff pastry tart gets a coating of cream cheese and thyme-infused asparagus. Topped with crisped bacon, it makes for an impressive appetizer or light lunch.
Ingredients:
5 slices bacon
¼ cup chopped onion
1 teaspoon fresh thyme leaves
1 bunch asparagus (about 1 lb.), thick ends removed, cut into 1-inch pieces
1/2 lb. puff pastry, defrosted if frozen
1 cup soft goat cheese
1 egg, lightly beaten
Directions:
1. Preheat oven to 450°F.
2. Heat a large skillet over medium. Add bacon and cook until lightly crisped, 5 minutes. Remove and set aside.
3. Add onion and thyme to skillet and cook until just softened, 2 minutes. Add asparagus and cook until slightly crisp and golden, 3 to 5 minutes. Remove from heat and set aside.
4. Roll the pastry out onto a lightly floured surface into a large rectangle. Using hands, spread goat cheese evenly over the surface of the pastry, leaving a ½-inch border around the edges. Layer the asparagus mixture and bacon strips over the cheese.
5. Brush the edges of the pastry with the egg. Bake until golden and puffed, 20 to 25 minutes. Let sit 10 minutes before serving.