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Jumbo Asparagus
Inventory, 11 lbs : 0
This item was last sold on : 02/02/23
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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 43...
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.
| Black Raill Kitchen + Bar | Carlsbad CA | 619-454-9182 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Beaumont's | San Diego CA | 858-459-0474 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Hilton Del Mar | Del Mar CA | 858-792-5200 x4234 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Mavericks Beach Club | San Diego CA | 858-999-0348 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| The Monsaraz | San Diego CA | 858-760-6228 |
| Parkhouse Eatery | San Diego CA | 619-295-7275 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| The Tavern | Coronado CA | 602-628-5890 |
| Sycuan Casino - Bull & Bourbon | El Cajon CA | 619-445-6002 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Cal A Vie | Vista CA | 760-945-2055 |
| The Joint | San Diego CA | 619-222-8272 |
| Black Radish | San Diego CA | 619-775-7412 |
| Barrel & Board | San Diego CA | 619-379-2574 |
| Solterra Winery + Kitchen | Encinitas CA | 858-245-6146 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Primal Balance Nutrition LLC | San Marcos CA | 760-822-2904 |
| Coast Catering | Escondido CA | 619-295-3173 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| Known Spoilage | ||
| Mister A's | San Diego CA | 619-239-1377 |
| US Grant Hotel Main | San Diego CA | 619-232-3121 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| The Shores | La Jolla CA | 858-459-8271 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Hotel Palomar-Salt Box Banquets | San Diego CA | 619-515-3003 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Herb & Wood | San Diego CA | 520-205-1288 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Huntress | San Diego CA | 619-955-5750 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Sycuan Casino | El Cajon CA | 619-445-6002 |
| Monarch | Del Mar CA | 619-308-6500 |
| Cardiff Seaside Market | Cardiff CA | 760-753-5445 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-0323 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is easiest, three is harder.| Just a Taste |
|
Baked Asparagus Fries with Roasted Garlic Aioli |
| Everyday Made Fresh |
|
Orzo and Asparagus |
| The View from Great Island |
|
Asparagus Roasted with Blood Oranges |
