Green Asparagus
Estimated Inventory, 11 lbs : 27.86
This item was last sold on : 06/29/25
Description/Taste
Asparagus plants are comprised of underground rhizomes that produce upright stems that emerge from the soil and have a cylindrical, straight appearance, capped with a tapered tip. The young shoots or stems are known as spears, and the spears will vary in thickness and length, depending on cultivation methods. Standard Asparagus is specifically grown and marketed to reach up to 22 centimeters in length and 1 to 2 centimeters in diameter. The green spears have smooth, taut, and firm skin and are topped with pointed, tightly closed pale green heads. Underneath the surface, the flesh is dense, pale green, and crunchy with a slightly woody, fibrous consistency. Asparagus develops a tender, chewy texture when cooked and emit a mild, subtly sweet, bright, and grassy flavor with earthy, vegetal, and faintly bitter nuances.
Seasons/Availability
Asparagus is grown in both hemispheres, creating year-round availability. The spears have a peak season in the spring through summer.
Current Facts
Asparagus, botanically classified as Asparagus officinalis, is a perennial plant harvested for its edible young spears belonging to the Asparagaceae family. The name Asparagus is a general term used for three variations of the plant: green, white, and purple. Green Asparagus is considered the standard color of Asparagus, while white and purple are variations created through specific cultivation methods. Asparagus was once a springtime delicacy that has expanded to worldwide production to provide a steady supply of spears year-round. The young shoots are favored for their mild, grassy, and subtly sweet flavor and crunchy nature and are valued by chefs for their quick cooking times. Asparagus plants take approximately 3 to 4 years after sowing to grow edible shoots, but once they begin producing, the plants will annually develop shoots for years after. The plants are also known for their short season and must be harvested by hand, making them a labor-intensive crop, sometimes increasing their price in commercial markets, depending on the season.
Nutritional Value
Asparagus is a source of vitamin K to assist in faster wound healing, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system while reducing inflammation. The spears also contain vitamin A to maintain healthy organ functioning, folate to develop red blood cells, glutathione, an antioxidant that plays an important role in nutrient metabolism, and contains other amounts of phosphorus, vitamin E, and potassium. In ancient Greece, Hippocrates used Asparagus medicinally as a diuretic, and the Greek physician used dried Asparagus spears in tea.
Applications
Asparagus has a mild, grassy flavor suited for fresh and cooked preparations. The spears need to be trimmed, discarding any fibrous ends, and they can be naturally snapped to remove the tough portions of the shoot. Asparagus can be finely shaved into salads, thinly sliced and mixed into grain bowls, or shredded into vegetable side dishes. While the spears can be used raw, they are most popularly cooked to develop a crisp, tender consistency. Asparagus can be steamed and coated in sauces and butter, boiled and served with fresh herbs, or grilled for a smokey flavor. The spears can also be stir-fried into rice and noodle dishes, blanched, chilled, and served in a vinaigrette, or baked into egg dishes, casseroles, souffle, and gratins. The spears can also be pickled for extended use. Asparagus pairs well with spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses, meats including bacon, sausage, lamb, and prosciutto, and fresh herbs such as mint, parsley, dill, and lemon balm. Asparagus spears can be stored upright in a glass filled with a small amount of water and covered in plastic in the refrigerator. The spears can also be loosely wrapped and placed in the crisper drawer. Whatever storage method is chosen, it is recommended to consume the shoots within three days of purchase for the best quality and flavor. Asparagus can also be blanched and frozen for up to one year.
Ethnic/Cultural Info
Asparagus was a prized vegetable in the cuisine of ancient Rome. The shoots were extensively cultivated in large commercial beds, and the plants were grown throughout the Roman Empire as early as 200 BCE. The term Asparagus is derived from the Persian word “asaparag,” meaning “shoot.” Over time, the word “sperage” was used, and in the 16th century, the word “sparagus” was used in English-speaking countries, eventually transitioning into Asparagus. Legend has it Emperor Augustus favored Asparagus so much that he established a team of ships and runners to quickly transport the spears across the empire to keep them fresh. Asparagus was only consumed as a culinary ingredient in ancient Rome when it was in season. Outside of its season, the shoots were dried for extended use. Drying allowed the spears to be quickly cooked, creating the phrase “Quicker than you can cook Asparagus,” coined by Emperor Augustus. Beyond cultural influences, Asparagus is found in a 4th century CE cookbook known as Apicius or De Re Coquinaraia. The shoots are featured in three recipes, including a puree, blanched and cooked as a vegetable, and served in a patina recipe, a souffle-style dish.
Geography/History
Asparagus is native to regions surrounding the Mediterranean Sea, including countries in southern Europe, northern Africa, and the Middle East, and can be traced back as early as 3000 BCE. Wild plants produced thin and slender shoots and were traditionally found in temperate climates along bodies of water, including lakes, riverbanks, and coastlines. Asparagus was cultivated in ancient Egypt and used in religious offerings and rituals. The shoots were also harvested from wild plants in ancient Greece and grown in gardens in ancient Rome. Over time, Asparagus was domesticated through selective breeding, creating thicker, fleshier shoots, and was eventually introduced into the rest of Europe. Asparagus was consumed in the French royal courts throughout the 16th century and became available to the public in the 18th century. Around the same time in the 17th century, the plant was introduced into New England by French and English colonists. By the mid-19th century, Asparagus had been planted in northern California. Asparagus escaped cultivation in the United States and was spread across the country, growing as a perennial in temperate regions along the East Coast, Midwest, and West Coast. Today Asparagus is commercially cultivated in China, Thailand, Germany, Peru, Mexico, and in California, Michigan, Washington, and New Jersey of the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Hane | San Diego CA | 619-339-6438 |
| Caffe Calabria Coffee Roasting Company | San Diego CA | 619-683-7787 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Harmony Cuisine 2B1 | San Diego CA | 858-737-4777 |
| Justin Hoehn | San Diego CA | 619 326 8895 |
| Bang on 5th | San Diego CA | 619-677-5650 |
| KI's | Encinitas CA | 760-586-8289 |
| Slowly | San Diego CA | 858-352-6080 |
| The Cottage | La Jolla CA | 858-454-8408 |
| Frenchy's Hideout | San Diego CA | 858-345-7379 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Bencotto Italian Kitchen | San Diego CA | 619-822-5493 |
| Searcher Sportfishing | San Diego CA | 619-861-4640 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Lumi | San Diego CA | 619-955-5750 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Sonny's Pizza | San Diego CA | 619-432-1838 |
| AKA | San Diego CA | 619-595-1450 |
| Ron Oliver | San Diego | 619-295-3172 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Feast and Fareway | Coronado CA | 619-356-5444 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| De La Vina | San Diego CA | 619-990-6124 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| Panama 66 | San Diego CA | 619-206-6352 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Costa Brava | San Diego CA | 858-273-1218 |
| UCSD Food & Nutrition Department Hillcrest | San Diego CA | 619-380-9840 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| Crest Cafe | San Diego CA | 619-295-2510 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Piatti | San Diego CA | 858-454-1589 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Make Stuff Good | San Diego CA | 949-547-9470 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Nobu | San Diego CA | 619-814-4124 |
| Espadin | Temecula California | 951-383-5585 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Siamo Napoli | San Diego CA | 619-300-4810 |
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