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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.
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Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Asparagus is available year-round with a peak season of spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 43...
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.
| Food Buzz: History of Asparagus | Listen |
Description/Taste
Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Seasons/Availability
Asparagus is available year-round with a peak season of spring.
Current Facts
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Nutritional Value
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
Applications
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Cardellino | San Diego CA | 619-722-3398 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-3700 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Tiger Tiger | San Diego CA | 619-764-5475 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| Sorority Cuisine - SAE | San Diego CA | 310-402-6195 |
| Rare Society | San Diego CA | 619-501-6404 |
| The Tavern | Coronado CA | 602-628-5890 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| International Smoke Del Mar | San Diego CA | 702-683-7590 |
| Saska's Steak & Seafood | San Diego CA | 858-488-7311 |
| West Steak and Seafood | Carlsbad CA | 760-930-9100 |
| Andrew Spurgin | San Diego CA | 619-277-6020 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Mangia Mangia | CA | 619-295-3172 |
| Encontro North Park | San Diego CA | 619-291-1220 |
| Sorority Cuisine - Kappa Alpha Theta | San Diego CA | 619-339-1924 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| You & Yours Distilling (Kitchen) | San Diego CA | 214-693-6619 |
| Huntress | San Diego CA | 619-955-5750 |
| Absolution by the Sea | La Jolla CA | 760-504-6075 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Jensens Finest Foods - Deli | San Diego CA | 619-550-2097 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Lumi | San Diego CA | 619-955-5750 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Huntress (Banquet) | San Diego CA | 619-955-5750 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Half Door Brewing | San Diego CA | 619-232-9845 |
| Wheat & Water | La Jolla CA | 858-291-8690 |
| Catamaran | San Diego CA | 858-488-1081 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Pannikin La Jolla | La Jolla CA | 858-454-5453 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| Creme de la Crepe | San Diego CA | 310-483-2346 |
| Blade 1936 | Oceanside CA | 760-231-1456 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Monteferante Foods | Vista CA | 310-740-0194 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Vista Valley | Vista CA | 760-758-2800 |
| The Oceanaire Seafood Room | San Diego CA | 619-858-2277 |
| Biga | San Diego CA | 949-295-4377 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Civico 1845 | San Diego CA | 619-300-4810 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.| Recipe Runner |
|
Creamy Chicken Asparagus Casserole |
| Dinner at the Zoo |
|
Lemon Asparagus Pasta |
| Feel Good Foodie |
|
Easy Vegetable Frittata |
