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The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
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The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
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Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial herb with an underground rhizome known as the plant's crown. It is cultivated for its edible young stems, known as spears, which emerge in spring and summer. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Asparagus is an excellent source of Vitamin K. It also contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are more fibrous and woody. Jumbo asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, proscuitto, cream, eggs, butter, shallots, herbs such as thyme, basil and chervil, yeasty breads like sourdough and wheat and grains such as aborio rice, quinoa and farro.
Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil within 24 hours under ideal growing conditions. You may witness asparagus "growing" once picked. This is because asparagus spears absorb moisture from the air which creates a swelling in size. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
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Description/Taste
Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Seasons/Availability
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
Current Facts
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial herb with an underground rhizome known as the plant's crown. It is cultivated for its edible young stems, known as spears, which emerge in spring and summer. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Nutritional Value
Asparagus is an excellent source of Vitamin K. It also contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
Applications
All asparagus spears should be snapped at their natural breaking or bending point. Discard the lower parts as they are more fibrous and woody. Jumbo asparagus can be sauteed, steamed, boiled, baked and fried. Spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, proscuitto, cream, eggs, butter, shallots, herbs such as thyme, basil and chervil, yeasty breads like sourdough and wheat and grains such as aborio rice, quinoa and farro.
Geography/History
Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil within 24 hours under ideal growing conditions. You may witness asparagus "growing" once picked. This is because asparagus spears absorb moisture from the air which creates a swelling in size. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Kitchens For Good | San Diego CA | 619-851-4091 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Le Papagayo (Carlsbad) | Carlsbad CA | 949-235-5862 |
| Born & Raised | San Diego CA | 858-531-8677 |
| The Rose | San Diego CA | 619-572-7671 |
| Mesa College | San Diego CA | 619-388-2240 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Monello | San Diego CA | 619-822-5493 |
| Mary Frese | Coronado CA | 619-435-5425 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Pour House | Oceanside CA | 760-730-5944 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Lumi | San Diego CA | 619-955-5750 |
| Davanti Enoteca India St. | San Diego CA | |
| Cal A Vie | Vista CA | 760-945-2055 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| KI's | Encinitas CA | 760-586-8289 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Capri Blu 2020 | San Diego CA | 858-673-5100 |
| Carmel Mountain Ranch Country Club | San Diego CA | 760-583-9237 |
| Eve-Creations Wellness | Encinitas CA | 775-450-7235 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| insideOUT | San Diego CA | 619-793-9221 |
| Et Voilà! French Bistro | San Diego CA | 858-610-8784 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Tartine | Coronado CA | 619-435-4323 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Rosemary Trattoria | Coronado CA | 619-669-8435 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| Catamaran | San Diego CA | 858-488-1081 |
| The Plot | Oceanside CA | 422-266-8200 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Rosewood Kitchen | Oceanside CA | 760-231-5886 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Miho Gastrotruck | San Diego CA | 619-365-5655 |
| The Butchery | San Diego CA | 858-345-1524 |
| Chef Justin Snyder | Lakeside CA | 619-212-9990 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Fishery | San Diego CA | 858-272-9985 |
| Il Sogno Italiano | San Diego CA | |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Bread & Cie Café | San Diego CA | |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Coast Catering | Escondido CA | 619-295-3173 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Green Acres Campus 2020 | San Diego CA | 858-450-9907 |
| University Club | San Diego CA | 619-234-5200 |
| Cloak and Petal | San Diego CA | 619-634-3970 |
| The Switchboard Restaurant and Bar | Oceanside CA | 760-807-7446 |
| Zinque | San Diego CA | 559-281-2485 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Sabuku Sushi | San Diego CA | |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Madison | San Diego CA | 619-822-3465 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| ALCE 101 | Solana Beach CA | 858-342-5495 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
