Shea Gourmet asparagus is locally grown in eastern Washington state, in a corner of the world that stretches for miles and miles. Outside of Pasco, lies fertile land for growing a variety of crops: asparagus, potatoes, corn, cherries, apples, alfalfa and more. Yes, we're partial to asparagus but then we grew up knowing what truly fresh asparagus tastes like and since then we've been sticklers for the best of the best. We've found it in pickling some of the freshest asparagus there is available.

Despite its prolific growing tendencies, asparagus is a delicate crop and must be harvested by hand. Once picked, the stalks are sorted, cleaned, trimmed, and packed for immediate shipping. Our product is hydro-cooled to ensure freshness. Usually within the same day, the raw product is shipped to the processing facility in Sunnyside. There, Mom's recipe is scaled up to accommodate a much larger quantity. The team of workers hand-pack the jars with the spears and spices so there are no shortcuts taken--we make our pickled asparagus the old-fashioned way. By the way, the label and logo were designed by a talented, local graphic artist in Kennewick - Deb Ashbeck of Ashbeck Design.

Dish Delish

Shea Gourmet Pickled Asparagus is tasty as a stand-alone side dish like Antipasto, a delicious addition to pasta or Nicoise salads; a snappy garnish in Bloody Mary's, or a delightful ingredient in your favorite Panini sandwich. Please check out the Recipes section of our site for a more complete list of delicious ways to serve pickled Asparagus.Enjoy!

Why you should feel good about what's in the jar

Did you know that Asparagus is a nutritional super-power? It's almost too good to be true but Shea Gourmet Pickled Asparagus is very low in carbs (3.0), very low in Sodium and completely fat-free and cholesterol-free! It's super high in folic-acid (anti-cancer fighting agent) and a good source of Potassium, Fiber and Vitamin B6, A and C may not cure any diseases but it's a delicious healthy snack no matter what. What more could Atkins' fans or low-carb dieters long for? Some of our customers are known to open a jar of Shea Gourmet Pickled Asparagus or beans and devour them in one sitting-really, truly. Read on.

Food of Kings

ASPARAGUS (Asparagus Officinalis) is a member of the Lily family. There are many and varied sources of the origin of Asparagus. We do know that it was first cultivated 2,500 years ago by the Greeks and was equally cherished by the Romans who ascribed it with medicinal properties.

Source: Food Reference Website

As early as 200 B.C. the Romans had how-to-grow directions for asparagus. They enjoyed it 'in season' and were the first to preserve it by freezing. In the 1st Century fast chariots and runners took asparagus from the Tiber River area to the snow line of the Alps where it was kept for six months until the Feast of Epicurus. Roman emperors maintained special asparagus fleets to gather and carry the choicest spears to the empire. Emperor Caesar Augustus even coined the phrase 'velocius quam asparagi coquantor' which translates as, 'faster than you can cook asparagus.' We think he meant 'in a flash'. Cooking asparagus too long produces a limp, yellow gray vegetable reminiscent of the worst of institutional cooking.

Asparagus plants grow best from crowns. In the 16th Century, asparagus gained popularity in France and England. From there, the early colonists brought it to America. Asparagus is often called the “Food of Kings”. King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses built so he could enjoy asparagus all year-round!

Source: Ben Jack Larado's

“This vegetable is suitable only for the rich, since it lacks substance and has mild aphrodisiac qualities. It is a delicate food.” La Règniére, 17th century

One could say asparagus is truly an international food. With its high tolerance for salt and its preference for sandy soils, wild asparagus grows in such diverse places as England, Russia, Poland, Oklahoma and yes, the Columbia River Basin region where it thrives. Asparagus is depicted in ancient Egyptian writings and has also grown in Syria and Spain since ancient times.

Source: Ben Jack Larado's