Spring’s First Harvest: Asparagus Season is Almost Here!

As the last traces of winter melt away, the fields around Montreal are quietly coming to life. And with that, one of the earliest and most anticipated crops of the year is about to make its grand entrance: asparagus!

At Terroir Montreal, we always say that asparagus is spring’s way of waking up our palates. After months of hearty winter meals, there’s something thrilling about those first crisp, green spears poking through the soil. It’s a sign that the new growing season is officially underway—and that farmers' markets, restaurant menus, and home kitchens are about to get a lot more exciting.

Why Local Asparagus Matters

Locally grown asparagus is a completely different experience from the imported versions we see year-round. When freshly harvested, asparagus is incredibly sweet, tender, and packed with flavor. Because asparagus loses its sugars quickly after picking, eating it fresh from local farms ensures you’re tasting it at its absolute best.

Supporting local asparagus growers also means supporting sustainable agriculture right here in Quebec. Many of our partner farms use eco-friendly practices that care for the land and the health of their communities.

What to Expect This Season

Depending on weather patterns, the first local asparagus could start appearing as early as mid-May. Look for vibrant green (or sometimes purple!) stalks with tight, compact tips. Whether you prefer thick or thin spears, the key is freshness.

In the coming weeks, expect to see asparagus featured in a big way at local markets—and at many of the restaurants we proudly work with. From simple grilled preparations to more elaborate dishes like asparagus risotto, soups, and tarts, there’s no wrong way to celebrate this fleeting treasure.

How to Enjoy It at Home

When you bring home a bundle of fresh asparagus, keep it at its best by trimming the ends and standing the spears in a jar with a little water in the fridge, just like flowers. When cooking, less is often more: a quick blanch, a drizzle of olive oil, a sprinkle of sea salt. Or try it raw, shaved into ribbons for a crisp spring salad.

Stay Tuned!

At Terroir Montreal, we’re excited to showcase the farms and chefs celebrating asparagus this season. Keep an eye on our blog and social media for updates, recipes, farm highlights, and events you won’t want to miss.

Spring is here, and with it, asparagus season! Let’s savour every bite while it lasts.