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Pinkglow™ Pineapple
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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 33...
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.
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Stone Brewing World Bistro & Gardens | Escondido CA | 760-294-7866 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Monarch | Del Mar CA | 619-308-6500 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Huntress | San Diego CA | 619-955-5750 |
| Cevascos | Del Mar CA | 858-880-8105 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| The Tavern | Coronado CA | 602-628-5890 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| 264 Fresco (Kitchen) | Carlsbad CA | 760-720-3737 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Eddie V's Prime Seafood - EV# 8514 | San Diego CA | 619-615-0281 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| The Joint | San Diego CA | 619-222-8272 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-756-2471 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Black Radish | San Diego CA | 619-775-7412 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.| 101 Cookbooks |
|
Buttermilk Asparagus Salad |
| Diethood...The Eating Effect |
|
Roasted Garlic & Asparagus Soup |
