Seasons/Availability
Baby White Salad Asparagus is available year round.
Current Facts
Just imagine. It takes 200 to 225 spears of baby white salad asparagus to make a pound, whereas it takes only about 15 of the common green asparagus spears to weigh a pound. A member of the lily family, the three varieties of asparagus are white, green and purple, sometimes referred to as violet. Color is the test for flavor and tenderness. This marvelously tiny asparagus is grown at family owned and operated Scott Friend Farms, Yakama Valley, Washington.
Description/Taste
So delicate, so tender, so elegant. Words that describe tender pencil-thin baby white salad asparagus. Truly unique and very gourmet, these tinier than tiny vegetable darlings offer a subtle light asparagus flavor and measure about six inches in length and about one-half centimeter in width. Some fans say these exceptionally sweet asparagus spears have a taste reminiscent to fresh sugar snap peas. Remarkable baby white asparagus is readily distinguished from regular size asparagus by three notable traits: appearance, taste and texture. This petite asparagus also offers a much more delicate texture and feel, whether handling it or better yet, eating it!
Nutritional Value
A good source of vitamin A, vitamin C, and blood-building folate, asparagus is a useful source of vegetable protein. High in fiber and low in calories, one-half cup cooked asparagus contains about 23 calories. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
No peeling required! Enjoy raw, steamed, sautéed or gently boiled until just tender. Toss delicious raw tiny white salad asparagus in fresh mixed green and lettuce salads for an exceptional taste treat. Experiment with this tender and palate-pleasing delicate vegetable in a variety of salads and main entrées. Simply simmer, braise or gently sauté until tender; drizzle with melted butter or favorite sauce. Perfect size for creaming. Pairs well with hollandaise sauce and light cream sauces, but be careful not to overpower the delicateness of the asparagus. Marries well with cured ham and fresh spinach. Because of its scrumptious sweetness, baby white asparagus makes a unique ingredient in creative desserts. Par-boiling gives this asparagus a noodle-like texture. Ideal to serve as a mock-pasta. Serve this dainty variety as an edible and elegant garnish, raw or cooked. For a classy look to delight diners, tie a small bundle with a leek, carrot string or edible flower. Vegetarians, or any veggie fan for that matter, especially love this baby vegetable and can actually make a meal of these wonderfully tender asparagus cuties. Baby white asparagus maintains its crisp texture typically longer than regular size asparagus. Scott Friend, the grower of this exquisite variety tells Specialty Produce, "I believe the applications for this product are limited only by the shear creativity and genius of the chef who prepares it." To store, wrap in a damp paper towel; place in a plastic bag; refrigerate. Use within one week to ten days for optimum quality and flavor.
Ethnic/Cultural Info
Asparagus has been prized since the days of ancient Greeks and Romans. They believed asparagus possessed medicinal properties and could cure everything from rheumatism to toothaches. Historically, asparagus was used in the treatment of rheumatism and arthritis, and used as a diuretic. However, none of these healing qualities of asparagus has been proven to be true. Today, this succulent vegetable is cherished by the Europeans, and the French are famous for white asparagus. Italian cuisine customarily cooks asparagus in the same large pot pasta is cooked in.
Geography/History
Beginning simply with a seed, asparagus, whether green, purple or white, typically grows one to two years before the plants develop a root mass, sometimes called a "crown". The root masses are dug up and replanted to accommodate the larger size and space they will need to flourish. Grown in Yakama Valley, Washington, at Scott Friend Farms, Scott has successfully mastered alternative growing practices. After transplanting, he can harvest his crop in four and a half to ten or more days. Partially grown hydroponically, Scott does not grow his asparagus in dirt or sand. Growing up on a farm and coming from a family of farmers, Scott attended college in Chicago. Working at various jobs while in college and giving them an honest college try, it was only natural to eventually move back to Washington State and get back into what he loved: farming. Baby white asparagus is his farming crop debut, but is looking forward to plant and grow other edible exotics. Scott has a passion to grow unique crops, which he fondly refers to as a "niche market". Scott especially welcomes the challenge of growing something new and different. He also likes the fact that he will have more control on the market and develop closer relationships between buyer and seller, which will hopefully result in more visibility and create a demand for his very special produce. Carefully hand-picked, trimmed, processed and packaged, Scott Friend Farms ships the day of or the day after orders are received to ensure optimum freshness, flavor and quality. Kept in the dark, white asparagus must grow under mounds of soil in order to prevent the rays of the sun to alter the color of their delicate white tips. Blocking the sun stops chlorophyll from developing in these delectable and tender little white edible vegetable treasures. Requiring a lot of attention, growers keep a close eye on the crops and must harvest the spears in the pre-dawn before sunrise. Increased consumer demand for white asparagus has resulted in new growing methods. Polyhouses made from black plastic have now been used to cover the crops to ensure the plants are not exposed to light. After the growing season, this protective covering is removed to allow the plants to complete their normal life cycle. An exquisite garnishment and often referred to as the aristocrat of vegetables, fine restaurants especially favor this distinguished and dainty vegetable to enhance their special entrées. California, Washington State and Michigan are considered to be the major asparagus-growing states.
Featured Recipes
Recipes that include White Salad Asparagus. One
is easiest, three is harder.
