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Jumbo Asparagus
Inventory, 11 lbs : 63.63
This item was last sold on : 05/31/23
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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 79...
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.
| Food Buzz: History of Asparagus |
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.
| The Cork and Craft | San Diego CA | 858-618-2463 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Wormwood | San Diego CA | 619-573-0289 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Morgan Run Resort and Club | Rancho Sante Fe CA | 858-759-5473 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Avant | San Diego CA | 858-675-8505 |
| Sycuan Casino - Bull & Bourbon | El Cajon CA | 619-445-6002 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-0323 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Black Radish | San Diego CA | 619-775-7412 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Cove House | La Jolla CA | 858-999-0034 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| The Remy | San Diego CA | 619-886-1358 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Ridgeview Health Center | San Diego CA | 858-293-3950 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Communal Coffee - Oceanside | Oceanside CA | 619-920-7887 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Paradise Point Resort Grab N Go | San Diego CA | 858-490-6363 |
| Spirit of Adventure Sportfishing | San Diego CA | 619-454-9711 |
| Sheldons Service Station | La Mesa CA | 619-741-8577 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
| Beaumont's | San Diego CA | 858-459-0474 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Manna | Encinitas CA | 510-366-3057 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Oside Kitchen Collaborative | Oceanside CA | 619-807-7161 mike |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Parkhouse Eatery | San Diego CA | 619 295 7275 |
| Mister A's | San Diego CA | 619-239-1377 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Smoke and Salt (Carlsbad) | Carlsbad CA | 760-815-9827 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Izakaya Maize/Rabih Sus | La Mesa CA | 619-395-6383 |
| The Tavern | Coronado CA | 602-628-5890 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Monarch | Del Mar CA | 619-308-6500 |
| Mermaids & Cowboys | La Jolla CA | 858-999-0205 |
| Carolines Seaside Cafe | La Jolla CA | 619-646-1481 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Kingfisher | San Diego CA | 619-861-8074 |
| The Santaluz Club Inc - Golf Course Amenities | San Diego CA | 858-759-3150 |
| Huntress | San Diego CA | 619-955-5750 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-487-1134 |
| Nolita Hall- CxB | San Diego CA | 619-618-8820 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-838-8268 |
| Miho | San Diego CA | 619-365-5655 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Vista Valley | Vista CA | 760-758-2800 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Coasterra | San Diego CA | 619-814-1300 |
| The Shores | La Jolla CA | 858-459-8271 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Primal Balance Nutrition LLC | San Marcos CA | 760-822-2904 |
| Food by Chef Ty | Vista CA | 323-506-1890 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Convention Center East | San Diego CA | 619-525-5832 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.| Seasoned to Taste |
|
Asparagus with Chorizo and Croutons |
| 101 Cookbooks |
|
Buttermilk Asparagus Salad |
| Everyday Made Fresh |
|
Orzo and Asparagus |
