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Seasons/Availability
Typically available year round, Asparagus is at its finest quality November to July. March to June harvests offer the best value.
Current Facts
Elegant asparagus is often referred to as the aristocrat of all vegetables and many consider it to be a delicacy.
Description/Taste
Offering an exceptional smooth texture, large asparagus offers a wonderfully sweet green taste that is difficult to describe. Once fresh asparagus has been tasted, the love relationship with this succulent vegetable begins. Marketed in uniform sizes according to the spear's diameter, large asparagus is 17-19 mm and Extra Large is 20-25 mm.
Nutritional Value
Nutritious asparagus provides carbohydrates, fiber, protein, vitamin A, vitamin C, iron, calcium, folic acid and potassium. Just as folic acid is a must for pregnant women, asparagus contains glutathione which helps maintain healthy sperm in men. Glutathione also aids in slowing the progression of cataracts and has cancer-fighting properties.
Applications
Simple light dressings and seasonings especially enhance asparagus's delectable flavor. Sprinkle with Parmesan cheese or toasted lightly seasoned breadcrumbs. Pair with crumbled hard-cooked egg whites for a healthy side dish. Drizzle with a delicately flavored mustard sauce or season with fresh herbs. Savory and dill love this vegetable. Cut in short lengths; boil or steam until just crisp tender; add to pasta or a vegetable medley. Compatible partners include peas, cauliflower and mushrooms. Serve chilled cooked asparagus with light vinaigrette. Toss in mixed green salads. Add leftover asparagus to cream soups. To store, wrap bottoms in a wet paper towel; refrigerate in crisper or in coldest part of refrigerator. Use promptly for best flavor.
Geography/History
Native to the Mediterranean basin, asparagus has been a prized edible since ancient Greek and Roman times. Asparagus's name is derived from a Greek word that refers to all shoots that are picked in their very young and immature stage when they are the most tender. Early Romans as far back as 200 B.C. actually followed specific instructions on how to successfully grow this popular vegetable. King Louis XIV of France even had special greenhouses built specifically for this vegetable's growing conditions. Carefully monitoring the precious crops, he could enjoy succulent asparagus year round. Because of his addiction to eating asparagus, it has been referred to as the "Food of Kings".
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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