Featured...
Jumbo Asparagus
Inventory, 11 lbs : 76.80
This item was last sold on : 09/30/22
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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 47...
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.
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Paradise Point Resort EDR | San Diego CA | 858-490-6363 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Valentina | Encinitas CA | 207-522-1937 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| The Shores | La Jolla CA | 858-459-8271 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Monarch | Del Mar CA | 619-308-6500 |
| Seneca | San Diego CA | 619-588-2411 |
| Primal Balance Nutrition LLC | San Marcos CA | 760-822-2904 |
| The Tavern | Coronado CA | 602-628-5890 |
| The Seabird Resort | Oceanside CA | 951-704-9703 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Marriott Courtyard - Broadway | San Diego CA | 619-446-3008 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Spirit of Adventure Sportfishing | San Diego CA | 619-454-9711 |
| Alila Marea Beach Resort | Encinitas CA | 805-539-9719 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Creme de la Crepe | San Diego CA | 619-771-8261 |
| Huntress | San Diego CA | 619-955-5750 |
| Fort Oak | San Diego CA | 619-795-6901 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Mesa College | San Diego CA | 619-388-2240 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| C 2 C | San Diego CA | 619-972-9345 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Lumi | San Diego CA | 619-955-5750 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Cal A Vie | Vista CA | 760-945-2055 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| The Joint | San Diego CA | 619-222-8272 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Mister A's | San Diego CA | 619-239-1377 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Humphery's | San Diego CA | 619-224-3577 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| The Plot | Oceanside CA | 422-266-8200 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.| Just a Taste |
|
Baked Asparagus Fries with Roasted Garlic Aioli |
| Diethood...The Eating Effect |
|
Roasted Garlic & Asparagus Soup |
| This Savory Vegan |
|
White Wine Pasta with Asparagus |
