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
Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial herb with an underground rhizome known as the plant's crown. It is cultivated for its edible young stems, known as spears, which emerge in spring and summer. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Asparagus is an excellent source of Vitamin K. It also contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
All 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 such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, 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. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil 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. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 109...
Recipes that include Large Asparagus. One
is
easiest, three is harder.
| Food Buzz: History of Asparagus | Listen |
Description/Taste
Large asparagus are varieties that maintain their quintessential textural and flavor qualities even at mature sizes. They have plump pale green stalks with knobby scales and cruciferous-tree shaped tips. They are firm in texture with balsam aromatics and their flavor is grassy, nutty and earthy sweet.
Seasons/Availability
Asparagus appears in markets year-round, the peak of this crop's season is in spring.
Current Facts
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial herb with an underground rhizome known as the plant's crown. It is cultivated for its edible young stems, known as spears, which emerge in spring and summer. Large asparagus are harvested and sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 17 to 19 mm (roughly two thirds of an inch).
Nutritional Value
Asparagus is an excellent source of Vitamin K. It also contains more glutathione than any other fruit or vegetable. This antioxidant plays an important role in the prevention of certain cancers and diseases, nutrient metabolism and regulating DNA and protein synthesis.
Applications
All 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 such as lemon and grapefruit are most suitable pairings. Other complimentary ingredients include aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, lamb, 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. The cultivation of asparagus is a long term commitment. Not only does it take two to three years for the plant to yield its first crop, the plants can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch shoots that emerge from the soil 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. Feathered fern-like foliage and flowers indicate the end of the plant's season for the year. Its seeds are carried by birds, allowing for domesticated crops to easily escape into wild domain, creating future populations. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Cultivated and wild asparagus thrive 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 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Reata Glen | Mission Viejo CA | 949-545-2250 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Thyme for Something Homemade | Rancho Santa Fe CA | 858-245-1004 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Jensens Finest Foods - Deli | San Diego CA | 619-550-2097 |
| Candor | La Jolla CA | 858-581-2205 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Buon Appetito | San Diego CA | 619-238-9880 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| Eddie V's Prime Seafood | San Diego CA | 619-615-0281 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Curated Leu | Encinitas CA | |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| Great Maple | San Diego CA | 619-255-2282 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Bitter Brothers Brewing Co. | San Diego CA | 619-961-9960 |
| Pala Mesa Resort | Fallbrook CA | 706-728-5881 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Medina family | San Diego CA | 619-295-3172 |
| C 2 C | San Diego CA | 619-972-9345 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Union Kitchen & Tap (Encinitas) | Encinitas CA | 760-230-2337 |
| Parakeet Cafe- Little Italy | San Diego CA | 619-297-0235 |
| Cucina Sorella | San Diego CA | 619-281-4014 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Quality Coast Inc | San Diego CA | 619-443-9192 |
| The Village | San Diego CA | 619-729-8515 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Bobs Specialty Meats | Escondido CA | 760-839-6850 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Searcher | San Diego CA | 619-226-2403 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| Toast Cafe | San Diego CA | 858-925-7552 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Sweet Cheeks Baking Company | San Diego CA | 619-285-1220 |
| Kettner Exchange | San Diego CA | 312-415-5455 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| The Joint | San Diego CA | 619-222-8272 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Orfila Vineyards & Winery | Oceanside CA | 760-738-6500 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Now Sushi | San Diego CA | 480-429-6666 |
| BFD-Big Front Door | San Diego CA | 619-255-4100 |
| Fleming's Steakhouse La Jolla | San Diego CA | 858-535-0078 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Sushi Ota | San Diego CA | 858-270-5047 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Fish Market Solana Beach | Solana Beach CA | 858-755-2277 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Lumi | San Diego CA | 619-955-5750 |
| Miho Gastrotruck Delivery | San Diego CA | 619-867-4295 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Mr A's | San Diego CA | 619-239-1377 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Zinque | San Diego CA | 619-915-6172 |
| Sabuku Sushi | San Diego CA | 619-281-9700 |
| Truluck's Seafood Steak and Crab House | San Diego CA | 858-453-2583 |
| Eve Oceanside | Oceanside CA | 760-231-1052 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Jack Monaco Creative Consulting | San Diego CA | 619-318-2633 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Cucina Enoteca | Del Mar CA | 619-239-2222 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Justin Hoehn | San Diego CA | 619-326-8895 |
| 333 Pacific | Oceanside CA | 760-433-3333 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Rubicon Deli India Street | San Diego CA | 619-200-4201 |
| Hotel Republic San Diego | San Diego CA | 619-398-3100 |
| Isola Pizza Bar | San Diego CA | 619-255-4230 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Crush | Solana Beach CA | 858-481-2787 |
| Mangia Mangia | Valley Center CA | 619-295-3172 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| J & Tonys | San Diego CA | 855-634-7664 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Cody's at the Cove | La Jolla CA | 858-459-0040 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Madison | San Diego CA | 619-822-3465 |
| You & Yours Distilling (Kitchen) | San Diego CA | 214-693-6619 |
| Monteferante Foods | Vista CA | 310-740-0194 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Siamo Napoli | San Diego CA | 619-300-4810 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Viejas Casino Hotel Kitchen | Alpine CA | 702-401-0455 |
| Born & Raised | San Diego CA | 619-550-5412 |
Recipe Ideas
Recipes that include Large Asparagus. One
is
easiest, three is harder.
