At the organoleptic level differs from green asparagus, which are thinner and have a straighter shape, the color of the stem has darker shades (green, purple and bronze) has an intense sweet bitter taste, a deep aroma and a texture Firm and meaty.

You can not compare a green asparagus with a triguero, just as it can not be compared between an oyster and a clam. The asparagus of Huétor Tájar has been selected in a natural way by its farmers valuing mainly the color, the flavor, the texture and the length of gleaning of the shoot since 1930. This asparagus is harvested at dawn, with the utmost care to avoid its Dehydration and loss of its own characteristics. Its subsequent handling and expedition takes place in a record time, arriving in less than 24 hours from its collection until its market launch, grantizing its maximum freshness and quality.

By Regulation (EC) No. 547/2000, of March 14, registered in the Mercantile Register of Huétor-Tájar with the insignia of GEOGRAPHIC INDICATION PROTECTED (I.G.P)


At organoleptic level differs from green asparagus, in which more of the thin and have a higher straight, the color of the stem has more dark tones (green, purple and bronzes) has an intense sweet bitter taste, a deep aroma and A firm and fleshy texture. You can not find a green with a wheat, just as you can not find between a wave and a clam.


Asparagus of Huétor Tájar is cultivated in the fertile and millennial vega of Granada, a pioneer area of ??asparagus cultivation that includes the municipalities of Huétor Tájar, Illora, Loja, Moraleda de Zafayona, Salar and Villanueva Mesia, with most of the production In Huétor Tájar.

Huétor's asparagus Through cultivation techniques, the appropriate laboratory, pest and disease control and the well-being and knowledge of its farmers provide the environment in this area.