Sea asparagus grows between the tides along the St. Lawrence River. Behind its small cactus-like appearance lies a succulent plant with a salty taste and crunchy texture, making it the perfect accompaniment for fish, salads, and appetizers.
Hand-harvested in tidal areas, the sea asparagus is submerged several hours a day in very cold water and then exposed to sunlight, showcasing its resilience perfectly adapted to its environment. Only the tender tips are picked and marinated in a light brine, resulting in an artisanal condiment both flavorful and decorative.
“Marinated sea asparagus is a must-have. My partner and I served it with pickled milkweed pods as a garnish on homemade smoked salmon, it was magical…”
– Annie P.
