Sources:
Enter the
Share Market®
Produce Briefs...
Ramps
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
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcast
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.
the other 104...
Recipes that include Large Asparagus. One
is
easiest, three is harder.
| Food Buzz: History of Asparagus | Listen |
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.
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 858-273-8440 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Great Maple | San Diego CA | 619-255-2282 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| C 2 C | San Diego CA | 619-972-9345 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Carnitas Snack Shack Harbor Dr. | San Diego CA | 619-295-3173 |
| Sushi Exchange | San Diego CA | 619-961-7218 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| Park 101 | Carlsbad CA | 619-308-6500 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Born & Raised | San Diego CA | 619-550-5412 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| Mesa College | San Diego CA | 619-388-2240 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Sabuku Sushi | San Diego CA | 619-281-9700 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| KI's | Encinitas CA | 760-436-5236 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Coast Catering | Escondido CA | 619-295-3173 |
| The Compass Bar | Carlsbad CA | 760-434-1900 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| San Diego Freedom Ranch | Campo CA | 619-478-5696 |
| Zinque | San Diego CA | 619-915-6172 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Capri Blu | San Diego CA | 858-673-5100 |
| San Diego Somm | Palm Desert CA | 858-705-4826 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Searcher | San Diego CA | 619-226-2403 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Madison | San Diego CA | 619-822-3465 |
| Beaumont's | San Diego CA | 858-459-0474 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Sorority Cuisine - Gamma Phi Beta | San Diego CA | 310-634-2371 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Now Sushi | San Diego CA | 480-429-6666 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Snooze H.C, LLC | San Diego CA | 619-500-3344 |
| Buon Appetito | San Diego CA | 619-238-9880 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Fonda Don Diego | Coronado CA | 619-537-0054 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Fortunate Son | San Diego CA | 619-610-9168 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Ballast Point Restaurant - Miramar | San Diego CA | 858-790-6900 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| University Club | San Diego CA | 619-234-5200 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| The Village | San Diego CA | 619-729-8515 |
| Biga | San Diego CA | 949-295-4377 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Orens Fine Foods | San Diego CA | 510-910-2298 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Town & Country San Diego | San Diego CA | 619-291-7131 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| You & Yours Distilling (Kitchen) | San Diego CA | 214-693-6619 |
| Toast Cafe | San Diego CA | 858-925-7552 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Town & Country Cold Prep | San Diego CA | 619-291-7131 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Ron Oliver | ||
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| The Butchery | San Diego CA | 858-345-1524 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| The Plot | Oceanside CA | 422-266-8200 |
| Cal A Vie | Vista CA | 760-945-2055 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
