Green Asparagus
Estimated Inventory, 11 lbs : 23.73
This item was last sold on : 11/19/24
Description/Taste
Asparagus plants are comprised of underground rhizomes that produce upright stems that emerge from the soil and have a cylindrical, straight appearance, capped with a tapered tip. The young shoots or stems are known as spears, and the spears will vary in thickness and length, depending on cultivation methods. Standard Asparagus is specifically grown and marketed to reach up to 22 centimeters in length and 1 to 2 centimeters in diameter. The green spears have smooth, taut, and firm skin and are topped with pointed, tightly closed pale green heads. Underneath the surface, the flesh is dense, pale green, and crunchy with a slightly woody, fibrous consistency. Asparagus develops a tender, chewy texture when cooked and emit a mild, subtly sweet, bright, and grassy flavor with earthy, vegetal, and faintly bitter nuances.
Seasons/Availability
Asparagus is grown in both hemispheres, creating year-round availability. The spears have a peak season in the spring through summer.
Current Facts
Asparagus, botanically classified as Asparagus officinalis, is a perennial plant harvested for its edible young spears belonging to the Asparagaceae family. The name Asparagus is a general term used for three variations of the plant: green, white, and purple. Green Asparagus is considered the standard color of Asparagus, while white and purple are variations created through specific cultivation methods. Asparagus was once a springtime delicacy that has expanded to worldwide production to provide a steady supply of spears year-round. The young shoots are favored for their mild, grassy, and subtly sweet flavor and crunchy nature and are valued by chefs for their quick cooking times. Asparagus plants take approximately 3 to 4 years after sowing to grow edible shoots, but once they begin producing, the plants will annually develop shoots for years after. The plants are also known for their short season and must be harvested by hand, making them a labor-intensive crop, sometimes increasing their price in commercial markets, depending on the season.
Nutritional Value
Asparagus is a source of vitamin K to assist in faster wound healing, fiber to regulate the digestive tract, and vitamin C to strengthen the immune system while reducing inflammation. The spears also contain vitamin A to maintain healthy organ functioning, folate to develop red blood cells, glutathione, an antioxidant that plays an important role in nutrient metabolism, and contains other amounts of phosphorus, vitamin E, and potassium. In ancient Greece, Hippocrates used Asparagus medicinally as a diuretic, and the Greek physician used dried Asparagus spears in tea.
Applications
Asparagus has a mild, grassy flavor suited for fresh and cooked preparations. The spears need to be trimmed, discarding any fibrous ends, and they can be naturally snapped to remove the tough portions of the shoot. Asparagus can be finely shaved into salads, thinly sliced and mixed into grain bowls, or shredded into vegetable side dishes. While the spears can be used raw, they are most popularly cooked to develop a crisp, tender consistency. Asparagus can be steamed and coated in sauces and butter, boiled and served with fresh herbs, or grilled for a smokey flavor. The spears can also be stir-fried into rice and noodle dishes, blanched, chilled, and served in a vinaigrette, or baked into egg dishes, casseroles, souffle, and gratins. The spears can also be pickled for extended use. Asparagus pairs well with spring ingredients such as morel mushrooms, green garlic, wild ramps, fennel, leeks, young lettuces and citruses, meats including bacon, sausage, lamb, and prosciutto, and fresh herbs such as mint, parsley, dill, and lemon balm. Asparagus spears can be stored upright in a glass filled with a small amount of water and covered in plastic in the refrigerator. The spears can also be loosely wrapped and placed in the crisper drawer. Whatever storage method is chosen, it is recommended to consume the shoots within three days of purchase for the best quality and flavor. Asparagus can also be blanched and frozen for up to one year.
Ethnic/Cultural Info
Asparagus was a prized vegetable in the cuisine of ancient Rome. The shoots were extensively cultivated in large commercial beds, and the plants were grown throughout the Roman Empire as early as 200 BCE. The term Asparagus is derived from the Persian word “asaparag,” meaning “shoot.” Over time, the word “sperage” was used, and in the 16th century, the word “sparagus” was used in English-speaking countries, eventually transitioning into Asparagus. Legend has it Emperor Augustus favored Asparagus so much that he established a team of ships and runners to quickly transport the spears across the empire to keep them fresh. Asparagus was only consumed as a culinary ingredient in ancient Rome when it was in season. Outside of its season, the shoots were dried for extended use. Drying allowed the spears to be quickly cooked, creating the phrase “Quicker than you can cook Asparagus,” coined by Emperor Augustus. Beyond cultural influences, Asparagus is found in a 4th century CE cookbook known as Apicius or De Re Coquinaraia. The shoots are featured in three recipes, including a puree, blanched and cooked as a vegetable, and served in a patina recipe, a souffle-style dish.
Geography/History
Asparagus is native to regions surrounding the Mediterranean Sea, including countries in southern Europe, northern Africa, and the Middle East, and can be traced back as early as 3000 BCE. Wild plants produced thin and slender shoots and were traditionally found in temperate climates along bodies of water, including lakes, riverbanks, and coastlines. Asparagus was cultivated in ancient Egypt and used in religious offerings and rituals. The shoots were also harvested from wild plants in ancient Greece and grown in gardens in ancient Rome. Over time, Asparagus was domesticated through selective breeding, creating thicker, fleshier shoots, and was eventually introduced into the rest of Europe. Asparagus was consumed in the French royal courts throughout the 16th century and became available to the public in the 18th century. Around the same time in the 17th century, the plant was introduced into New England by French and English colonists. By the mid-19th century, Asparagus had been planted in northern California. Asparagus escaped cultivation in the United States and was spread across the country, growing as a perennial in temperate regions along the East Coast, Midwest, and West Coast. Today Asparagus is commercially cultivated in China, Thailand, Germany, Peru, Mexico, and in California, Michigan, Washington, and New Jersey of the United States.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Piatti | San Diego CA | 858-454-1589 |
| Sushi Nekosan | La Jolla CA | 858-999-0999 |
| Searcher Sportfishing | San Diego CA | 619-861-4640 |
| Public House 131 | San Diego CA | 858-537-0890 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Kappa Sushi | San Diego CA | 858-566-3388 |
| A & M catering | San Diego CA | 206-802-8320 |
| Southwestern Yacht Club | San Diego CA | 619-222-0438 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Neighborhood Burger | San Diego CA | 619-446-0002 |
| The Kitchen at MCASD | La Jolla CA | 619-894-2051 |
| Riviera Supper Club | La Mesa CA | 619-713-6777 |
| Pendry SD (Lion Fish) | San Diego CA | 619-738-7000 |
| Espadin | Temecula California | 951-383-5585 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Bar Ella | San Diego CA | 858-808-2286 |
| Miho | San Diego CA | 619-365-5655 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| The Handmade Chef Meal Prep Co. | San Diego CA | 619-368-3705 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Ballast Point Rest. - Miramar | San Diego CA | 858-790-6900 |
| Graze | San Diego CA | 619-839-9852 |
| Caffe Calabria Coffee Roasting Company | San Diego CA | 619-683-7787 |
| The Cottage Del Mar | Del Mar CA | 858-775-1197 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
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| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
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| Carte Hotel | San Diego CA | 619-365-1858 |
| Peohes | Coronado CA | 619-437-4474 |
| University Club | San Diego CA | 619-234-5200 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| Edgewater Grill | San Diego CA | 619-232-7581 |
| College Cuisine - ZBT | San Diego CA | |
| Chateau La Jolla | San Diego CA | 858-459-4451 |
| Costa Brava | San Diego CA | 858-273-1218 |
| Dan Gonzales Inc. | San Diego CA | |
| Webbcreationfood LLC | San Diego CA | 619-829-9194 |
| Cody's La Jolla | La Jolla CA | 858-459-0040 |
| Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| Terra Restaurant | San Diego CA | 619-293-7088 |
| Trattoria I Trulli | Encinitas CA | 760-277-9826 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| College Cuisine - Kappa Delta | San Diego CA | 510-512-2213 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| Sushi Ota 2021 | San Diego CA | 858-270-5047 |
| Sheraton Carlsbad (7 Mile) | Carlsbad CA | 760-827-2400 |
| Pippo Pasta | La Jolla CA | 858-412-3432 |
| Rustic Root | San Diego CA | 619-232-1747 |
| Bishop School | San Diego CA | 858-459-4021 |
| Saiko Sushi-Coronado | Coronado CA | 619-435-0868 |
| Woods Hole Oceanographic Inst. | San Diego CA | 508-289-2667 |
| DoubleTree By Hilton San Diego | San Diego CA | 619-881-6900 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Lumi | San Diego CA | 619-955-5750 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Slowly | San Diego CA | 858-352-6080 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| College Cuisine - Achio | San Diego CA | 310-402-6195 |
| Little Lion | San Diego CA | 619-519-4079 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| Hive Sushi Lounge | San Diego CA | 619-218-4000 |
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| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Meraki | San Diego CA | 833-921-7180 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Polaris Supreme | San Diego CA | 619-390-7890 |
| The Spot 2021 | La Jolla CA | 958-459-0800 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| The Shout House | San Diego CA | 619-231-6700 |
| UCSD Health East campus | San Diego CA | 619-578-3373 |
| La Valle Coastal Club | Rancho Santa Fe CA | 858-759-5473 |
| The Santaluz Club Inc - Banquet | San Diego CA | 858-759-3150 |
| Blue Ocean Sushi & Grill (UTC) | San Diego CA | 858-886-9909 |
| SD Continuing Education Culinary Arts | 619-719-6924 | |
| Mesa College | San Diego CA | 619-388-2240 |
| Ron Oliver | San Diego | 619-295-3172 |
| Nobu | San Diego CA | 619-814-4124 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| RB Sushi | San Diego CA | 858-613-9000 |
| Third Corner Encinitas | Encinitas CA | 619-417-9251 |
| Claire's on Cedros - SKSB | Solana Beach CA | 858-259-8597 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Flap Your Jacks | San Diego CA | 858-224-7442 |
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| Paradise Point Resort Tidal | San Diego CA | 858-490-6363 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Blue Whale | La Jolla CA | 808-868-8639 |
| Rubicon Deli-UTC | San Diego CA | 858-877-9911 |
| Savory Moment (1) | El Cajon CA | 619-633-8863 |
Recipe Ideas
Recipes that include Green Asparagus. One
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