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Large Asparagus
Inventory, 11 lbs : 29.09
This item was last sold on : 05/22/22
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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.
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Recipes that include Large Asparagus. One
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| Food Buzz: History of Asparagus |
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.
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| Tender Greens-Broadway | San Diego CA | 619-807-1394 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| The Lion Share | San Diego CA | 619-564-6924 |
| Chef Lance Roll | Vista CA | 760-685-2433 |
| Hotel Del Coronado Sundeck | Coronado CA | 619-435-6611 |
| Little Lion | San Diego CA | 619-519-4079 |
| Monarch | Del Mar CA | 619-308-6500 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Ironside Events | San Diego CA | 312-852-6308 |
| The Market by Buon Appetito | San Diego CA | 619-237-1335 |
| Searcher | San Diego CA | 619-226-2403 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Toast Catering | San Diego CA | 858-208-9422 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| insideOUT | San Diego CA | 619-888-8623 |
| Oscars Brewing Company | Temecula CA | 619-695-2422 |
| Vista Valley | Vista CA | 760-758-2800 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Le Papagayo (Encinitas) | Encinitas CA | 760-944-8252 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Ballast Point Restaurant - Little Italy | San Diego CA | 619-298-2337 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Birds Eye - Prep Kitchen | San Diego CA | 619-780-0974 |
| Bekker's Catering | San Diego CA | 619-287-9027 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Mr A's | San Diego CA | 619-239-1377 |
| Tender Greens-UTC | San Diego CA | 858-455-9395 |
| Capri Blu 2020 | San Diego CA | 858-673-5100 |
| Culinary Concepts | San Diego CA | 858-518-0148 |
| Great Maple La Jolla UTC | San Diego CA | 858-886-7403 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Wolf In the Woods | San Diego CA | 619-851-7275 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Huntress | San Diego CA | 619-955-5750 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| ALCE 101 | Solana Beach CA | 619-886-0059 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 858-886-7561 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Park Hyatt Aviara | Carlsbad CA | 760-448-1234 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Primal Balance Nutrition LLC | San Marcos CA | 760-822-2904 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| The Butchery | San Diego CA | 858-345-1524 |
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| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Sheldons Service Station | La Mesa CA | 619-741-8577 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Alila Marea Beach Resort (Banquets) | Encinitas CA | 805-539-9719 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Duke's La Jolla | La Jolla CA | 858-454-1999 |
| Starlite Kitchen | San Diego CA | 619-358-9766 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Shake and Muddle | Chula Vista CA | 619-816-5429 |
| Tartine | Coronado CA | 619-435-4323 |
| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Viewpoint Brewing Co. | Del Mar CA | 858-205-9835 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| Pendry SD (Provisional) | San Diego CA | 619-738-7000 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Zinque | San Diego CA | 559-281-2485 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Mesa College | San Diego CA | 619-388-2240 |
| Hill Top Winery | Valley Center CA | 858-405-9314 |
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| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Bang Bang 2021 | San Diego CA | 619-382-8938 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
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| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
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| Sheraton La Jolla | San Diego CA | 858-453-5500 |
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| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| La Clochette Du Coin-Pacific Beach | San Diego CA | 619-402-7911 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Olivewood Gardens -Donation | National City CA | 619-434-4281 |
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| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Wine Vault & Bistro | San Diego CA | 619-295-3939 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Ale Tales Taproom | San Diego CA | 301-536-1934 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Convention Center Shell | San Diego CA | 619-954-3063 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| C 2 C | San Diego CA | 619-972-9345 |
| Daily Chew Catering | San Diego CA | 619-879-7979 |
| Catania La Jolla | La Jolla CA | 619-295-3173 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| KI's | Encinitas CA | 760-586-8289 |
| Hive Sushi Lounge | San Diego CA | 619-218-4000 |
| The Shores | La Jolla CA | 858-459-8271 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Madison | San Diego CA | 619-822-3465 |
| Qero | Encinitas CA | 702-334-8845 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
Recipe Ideas
Recipes that include Large Asparagus. One
is easiest, three is harder.
