Produce Briefs...
Calamondin Limes
The Calamondin lime, scientific name, X Citrofortunella mitis & Citrus microcarpa, is also known as the lime orange, Chinese orange or Calamondin orange.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Pinkglow™ Pineapple
Pinkglow™ pineapples are small to medium fruits with an oval to cylindrical shape.
Jumbo Asparagus
Inventory, 11 lbs : 54.11
This item was last sold on : 05/24/22
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 64...
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.
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| The Joint | San Diego CA | 619-222-8272 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| The Plot | Oceanside CA | 422-266-8200 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Mr A's | San Diego CA | 619-239-1377 |
| Avant | San Diego CA | 858-675-8505 |
| Cucina Sorella | San Diego CA | 858-232-7808 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Ballast Point Restaurant - Miramar | San Diego CA | 858-790-6900 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Mostra Coffee | San Diego CA | 760-586-9916 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Snooze - La Jolla | La Jolla CA | 858-483-5556 |
| One Door North | San Diego CA | 858-232-4220 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Coco Maya by Miss Bs | San Diego CA | 858-245-3780 |
| Campfire | Carlsbad CA | 760-637-5121 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Food by Chef Ty | Vista CA | 323-506-1890 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| The Shores | La Jolla CA | 858-459-8271 |
| BFD-Big Front Door | San Diego CA | 619-723-8183 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Seneca | San Diego CA | 619-588-2411 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Swagyu Chop Shop-PB | San Diego CA | 858-758-0357 |
| Huntress | San Diego CA | 619-955-5750 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Vincents | Escondido CA | 760-745-3835 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Monarch | Del Mar CA | 619-308-6500 |
| Born & Raised (Events) | San Diego CA | 619-550-5412 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| The Tavern | Coronado CA | 602-628-5890 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| La Clochette Du Coin-Pacific Beach | San Diego CA | 619-402-7911 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Eddie V's Prime Seafood - EV# 8514 | San Diego CA | 619-615-0281 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Lumi | San Diego CA | 619-955-5750 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Artifact at Mingei | San Diego CA | 619-846-2164 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Ale Tales Taproom | San Diego CA | 301-536-1934 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Qero | Encinitas CA | 702-334-8845 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Encontro North Park | San Diego CA | 310-955-6333 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.| Steamy Kitchen |
|
Slow Butter Braised Asparagus |
| Recipe Runner |
|
Creamy Chicken Asparagus Casserole |
| Seasoned to Taste |
|
Asparagus with Chorizo and Croutons |
