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
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 42...
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.
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Vista Valley | Vista CA | 760-758-2800 |
| The Holding Company | San Diego CA | 619-665-1251 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Pete's Premade Paleo | San Diego CA | 770-359-8274 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Fortunate Son | San Diego CA | 619-806-6121 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Rare Society | San Diego CA | 619-501-6404 |
| Public House 131 | San Diego CA | 858-537-0890 |
| Quality Coast Inc | San Diego CA | 619-734-1114 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Ebullition Brew Works & Gastronomy | Carlsbad CA | 760-504-4492 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Zinque | San Diego CA | 559-281-2485 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Hotel Del Coronado Banquets | Coronado CA | 619-435-6611 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Chef Justin Snyder | Lakeside CA | 619-212-9990 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Mr A's | San Diego CA | 619-239-1377 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Nutmeg Bakery & Cafe 2 | Poway CA | 858-397-2922 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Mary Frese | Coronado CA | 619-435-5425 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| Miho Gastrotruck | San Diego CA | 619-365-5655 |
| Ron Oliver | San Diego | 619-295-3172 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Fishery | San Diego CA | 858-272-9985 |
| Local Tap House & Kitchen | Oceanside CA | 760-547-1469 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Monteferante Foods | Vista CA | 310-740-0194 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Alexander's on 30th | San Diego CA | 858-774-3062 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.| Dinner at the Zoo |
|
Lemon Asparagus Pasta |
| The View from Great Island |
|
Asparagus Roasted with Blood Oranges |
| The Refreshanista |
|
Vegetable Sushi |
