The sea asparagus grows between tides, on the banks of the Saint-Laurent River.
Behind its cacti looks, it hides a great taste of the Seas! Only the extremities are picked, then marinated to give a tasty yet ornemental condiment.
The salty taste and the crunchy texture make the sea asparagus the perfect side dish for fish and seafoods.
A small branch is often enough to cheer up a scallop, on a cracker with pâté.
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|Ingredients||Sea asparagus, water, cider vinegar.|