Cultivated asparagus is a tender vegetable with delicate flavor and health benefits.

Dried eggplants are slices of eggplant that are dehydrated to remove moisture, concentrating their flavor and making them easy to store.
They can be rehydrated and used in various dishes such as soups, stews, sauces, and pasta dishes, or fried or baked.

Green olives are the fruits of the Olea europaea tree, harvested before full ripeness, when their skin is still green. In their fresh state, they have a bitter and tannic flavor and are often processed through methods such as brining or preservation in oil to make them edible. They are widely used in cooking, particularly in Mediterranean gastronomy.

Shelled fresh peas are the sweet and tender seeds extracted from the pods, with a bright green color and soft texture. Harvested in spring, they are prized for their freshness and versatility in the kitchen. Rich in fiber, plant-based proteins, vitamins A, C, and K, as well as minerals like iron and potassium, they are light and easy to digest. They can be eaten raw in salads or quickly cooked to preserve their flavor and texture. Perfect for soups, risottos, side dishes, and purees, they pair well with aromatic herbs, dairy, and savory ingredients like bacon or ham.