Asparagus (Wye Valley' Green or white)
Asparagus is high in vitamin K which help to make various proteins that are needed for blood clotting and the building of bones. High levels of vitamin B complex also help regulate homocysteine which is a risk factor in heart disease. Asparagus contain the amino acid asparagine helps to eliminate residual from the body, flush out excess of salt and plays an important role in the biosynthesis of proteins.
Wye Valley’ Asparagus is hand-harvested and hydro-cooled down to 2° C within the hour. This ensures that it retains maximum freshness and flavour.
Harvest from March to July
Asparagus is high in vitamin K which help to make various proteins that are needed for blood clotting and the building of bones. High levels of vitamin B complex also help regulate homocysteine which is a risk factor in heart disease. Asparagus contain the amino acid asparagine helps to eliminate residual from the body, flush out excess of salt and plays an important role in the biosynthesis of proteins.
Wye Valley’ Asparagus is hand-harvested and hydro-cooled down to 2° C within the hour. This ensures that it retains maximum freshness and flavour.
Harvest from March to July
Asparagus is high in vitamin K which help to make various proteins that are needed for blood clotting and the building of bones. High levels of vitamin B complex also help regulate homocysteine which is a risk factor in heart disease. Asparagus contain the amino acid asparagine helps to eliminate residual from the body, flush out excess of salt and plays an important role in the biosynthesis of proteins.
Wye Valley’ Asparagus is hand-harvested and hydro-cooled down to 2° C within the hour. This ensures that it retains maximum freshness and flavour.
Harvest from March to July
