Featured...
Large Asparagus
Inventory, 11 lbs : 48.20
This item was last sold on : 01/29/23
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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.
the other 113...
Recipes that include Large Asparagus. One
is easiest, three is harder.
| 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.
| Alila Marea Beach Resort (Banquets) | Encinitas CA | 805-539-9719 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Uptown Tavern | San Diego CA | 619-683-9322 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Green Dragon Tavern & Museum | Carlsbad CA | 760-797-5579 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| Hilton Del Mar | Del Mar CA | 858-792-5200 x4234 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Craft House Sky Deck | San Diego CA | 619-948-4458 |
| SB Kitchen | Solana Beach CA | 610-717-7217 |
| Madison | San Diego CA | 619-822-3465 |
| Valley View Casino & Hotel (Black&Blue) | Valley Center CA | 760-291-5500 |
| Vista Valley | Vista CA | 760-758-2800 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Azuki Sushi Lounge | San Diego CA | 619-238-4760 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Harley Gray Kitchen and Bar | San Diego CA | 619-840-7000 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Chateau Lake San Marcos | San Marcos CA | 760-670-5807 |
| Southwestern Yacht Club | San Diego CA | 619-222-0438 |
| Now Sushi | San Diego CA | 858-246-6179 |
| Herb & Sea | Encinitas CA | 858-587-6601 |
| Harney Sushi | San Diego CA | 619-295-3272 |
| Animae | San Diego CA | 619-925-7908 |
| Dolce Pane & Vino | Del Mar CA | 858-832-1518 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Barbarella La Jolla | La Jolla CA | 858-454-7373 |
| Hommage Bakehouse | San Diego CA | 619-559-8351 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Sorority Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| Hotel Palomar-Salt Box Banquets | San Diego CA | 619-515-3003 |
| Continental Catering Inc | La Mesa CA | 907-738-9264 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Sbicca | Del Mar CA | 858-481-1001 |
| Poseidon on the Beach | Del Mar CA | 858-755-9345 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Born & Raised (Events) | San Diego CA | 619-550-5412 |
| Marriott Marina Kitchen | San Diego CA | 619-234-1500 x6113 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Pizza Cassette | San Diego CA | 802-310-5601 |
| Birds Eye (Prep Kitchen) | San Diego CA | 619-780-0974 |
| Eddie V's La Jolla - EV# 8511 | La Jolla CA | 858-459-5500 |
| Born & Raised | San Diego CA | 619-944-1631 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Third Corner Ocean Beach | San Diego CA | 619-223-2700 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Bang Bang 2021 | San Diego CA | 619-382-8938 |
| Viejas Casino Hotel Kitchen | Alpine CA | 702-401-0455 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Crust Pizzeria-Carmel | San Diego CA | 858-212-8751 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Wolfies Carousel | San Diego CA | 909-477-1291 |
| Humphery's | San Diego CA | 619-224-3577 |
| The Glen at Scripps Ranch | San Diego CA | 858-444-8500 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Isola Pizza Bar | San Diego CA | 619-564-2938 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| 619 Spirits | San Diego CA | 619-647-4409 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Mikami | San Diego CA | 619-780-0974 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| Tahona (Bar) | San Diego CA | 619-573-0289 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| The Shout House | San Diego CA | 619-231-6700 |
| The Roxy Encinitas | Encinitas CA | 760-230-2899 |
| The Compass | Carlsbad CA | 760-434-1900 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Four Seasons Residence Club | Carlsbad CA | 760-603-6360 |
| Boss Bird Kitchen | La Mesa CA | 858-566-9191 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Public House 131 | San Diego CA | 858-537-0890 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| ALCE 101 | Solana Beach CA | 619-885-8075 |
| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| The Guild Bar | San Diego CA | 619-573-0289 |
| Mimmos Italian Village | San Diego CA | 619-239-3710 |
| Hotel Del ENO Produce | Coronado CA | 619-435-6611 |
| Marriott Courtyard - Broadway | San Diego CA | 619-446-3008 |
| Coast Catering | Escondido CA | 619-295-3173 |
| MCRD-Marine Corps Recruit Dept | San Diego CA | 619-725-6478 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Bali Hai Restaurant | San Diego CA | 619-222-1181 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Nick & G's Restaurant | Rancho Santa Fe CA | 858-771-1871 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Belmont Park Cannonball | San Diego CA | 858-228-9283 |
| Bantams Roost Public House | Carlsbad CA | 858-245-7166 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Hilton Mission Valley | San Diego CA | 619-543-9000 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| Swagyu Chop Shop-PB | San Diego CA | 858-758-0357 |
| Capri Blu 2020 | San Diego CA | 858-673-5100 |
| The Joint | San Diego CA | 619-222-8272 |
| Hilton Harbor Island | San Diego CA | 619-291-6700 |
| Manhattan of La Jolla | La Jolla CA | 858-459-0700 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Huntress | San Diego CA | 619-955-5750 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| Hash House A Go Go | San Diego CA | 951-764-0605 |
| Toast Catering | San Diego CA | 858-208-9422 |
Recipe Ideas
Recipes that include Large Asparagus. One
is easiest, three is harder.
