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 61...
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.
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| Carte Blanche Bistro & Bar | Oceanside CA | 619-297-3100 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Park Hyatt Aviara (Ember & Rye) | Carlsbad CA | 760-448-1234 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Matsu | Oceanside CA | 760-717-5899 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| Mr A's | San Diego CA | 619-239-1377 |
| Qero | Encinitas CA | 702-334-8845 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Seasalt | Del Mar CA | 858-755-7100 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| Rovino The Foodery | San Diego CA | 619-204-3666 |
| Mangia Mangia (Mirarmar) | San Diego CA | 858-736-5733 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Lumi | San Diego CA | 619-955-5750 |
| Public House 131 | San Diego CA | 858-537-0890 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Huntress | San Diego CA | 619-955-5750 |
| Hotel Del Coronado Store Room | Coronado CA | 619-435-6611 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Ebullition Brew Works & Gastronomy | Carlsbad CA | 760-504-4492 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Kensington Cafe | San Diego CA | 619-684-0044 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Fishery | San Diego CA | 858-272-9985 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| The Tavern | Coronado CA | 602-628-5890 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Rare Society | San Diego CA | 619-501-6404 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Chef Justin Snyder | Lakeside CA | 619-212-9990 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| Vista Valley | Vista CA | 760-758-2800 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Barbusa | San Diego CA | 619-297-6333 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Swagyu Chop Shop | Imperial Beach CA | 858-822-8377 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| Oside Kitchen Collaborative | Oceanside CA | 619-807-7161 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Fortunate Son | San Diego CA | 619-806-6121 |
| Rancho Bernardo Inn | San Diego CA | 877-517-9340 |
| Miho | San Diego CA | 619-365-5655 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.| Dinner at the Zoo |
|
Lemon Asparagus Pasta |
| Everyday Made Fresh |
|
Orzo and Asparagus |
| Feel Good Foodie |
|
Easy Vegetable Frittata |
