Asparagus - Monetta - 11lb Case

The Fallaw family are fifth-generation farmers in Monetta, South Carolina, and they’ve been growing asparagus here since the early 1900s. Their farm sits in a region that was once nationally known as the “Asparagus Belt” — a stretch of farmland along the eastern side of the Savannah River running through parts of western South Carolina and eastern Georgia.

At its height in the early–mid 20th century, this belt produced what many buyers and chefs considered the finest asparagus in the United States, and some would argue the world. Dozens of farms in these counties shipped asparagus north to major markets where it developed a reputation for exceptional quality.

The reason comes down to soil and water.

The fields along this stretch of the Savannah River contain naturally iodine-rich soils deposited through centuries of river movement and mineral accumulation. That iodine — combined with the sandy loam structure of the ground — produces asparagus with a distinctive profile:

• Remarkably sweet flavor
• Clean mineral finish
• Extra crisp texture when raw
• Exceptional tenderness when cooked

It’s a difference you notice immediately when you bite into it. The spears are firm, juicy, and naturally balanced — not grassy or fibrous the way asparagus from less ideal soils can be.

Over time, development and crop changes caused most of the original asparagus farms in the region to disappear. What was once a thriving agricultural belt is now reduced to just a handful of producers. The Fallaw farm remains the last of the original Monetta growers still producing asparagus at this historic level.

Their crop is still managed the traditional way — established perennial crowns, careful harvest timing, and quick cooling after picking to preserve snap and sweetness. The result is asparagus that chefs consistently describe as the highest tier product available. It is their mission to preserve this legacy and to bring the region back to asparagus supremacy. 

For the Kitchen

Because of its natural tenderness and high sugar content, Monetta asparagus performs beautifully across a range of preparations:

• Raw: shaved thin for salads or crudo-style plates
• Quick blanch: bright green with a crisp snap
• Hot pan or grill: caramelizes easily due to its sugar content
• Classic butter roast: highlights the natural sweetness
• Purees and soups: smooth, clean asparagus flavor without bitterness

 

Season & Commitments

Just as in previous years, we have a very limited allotment from our farmer.

To ensure consistent harvest planning and fair distribution, we’re asking chefs to commit to the full six-week season.

Commitment structure:

• Minimum: 1 case per week for 6 weeks
• No maximum
• First come, first served until the farm’s allotment is filled

Monetta asparagus only comes once a year, and the season is short. For chefs who appreciate ingredients with real regional history and unmatched flavor, this is one of the South’s true agricultural treasures.