Sources:
Enter the
Share Market®
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Podcast
Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Asparagus is available year-round with a peak season of spring.
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
the other 42...
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.
| Food Buzz: History of Asparagus | Listen |
Description/Taste
Jumbo asparagus are specific varieties of asparagus that are cultivated for their ability to maintain a succulent and firm texture when harvested at maximum maturity. They display many of the same flavor characteristics of pencil and medium asparagus, however they may be quite richer in grassiness. Ideal spears are firm and have the quintessential pistachio green knobby scales and Christmas tree-like tips in tact. When cooked they have a meaty density and an equally lean-rich ratio of grass and butter.
Seasons/Availability
Asparagus is available year-round with a peak season of spring.
Current Facts
Asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. It is a perennial plant, which produces edible crops year after year. Jumbo asparagus are the young edible leafless stems of the plant, which emerge from the soil in spring and summer. Jumbo asparagus is sold in uniform sizes according to the diameter of the spears. The thickness varies minimally, marketed at 25 to 30 mm (roughly one inch).
Nutritional Value
Asparagus is an excellent source of Vitamin C. It also contains a substantial amount of the antioxidants glutathione and rutin, precursors to Vitamin A.
Applications
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 are most suitable pairings. Other complimentary ingredients include poached and soft boiled eggs, aged nutty cheeses such as pecorino and alpine cheeses, bacon, sausage, red meat, 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. As it was historically found growing in maritime regions, it prefers sandy weedless soils. The cultivation of asparagus is a long term commitment. Not only does it take two to three years of cultivation to yield a crop, the plants, which grow from a cluster of underground rhizomes, can potentially continue to produce from fifteen to thirty years of harvests. Asparagus plants are prolific growers, creating ten inch spears 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. Plants are insect pollinated and seeds are spread by birds, allowing for domesticated crops to easily escape into wild domain, creating future unpredictable populations. Jumbo asparagus thrives in temperate regions of North America and Western Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| West Brew | Del Mar CA | 858-412-4364 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| Pure Meal Prep SD | San Diego CA | 209-485-4861 |
| Oside Kitchen Collaborative | Oceanside CA | 619-807-7161 |
| Farmer and The Seahorse 2020 | San Diego CA | 619-302-3682 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Park 101 | Carlsbad CA | 760-434-2217 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| The Cork and Craft | San Diego CA | 858-618-2463 |
| La Costa Glen North | Carlsbad CA | 760-704-1436 |
| Communal Coffee | San Diego CA | |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| Matsu | Oceanside CA | 760-717-5899 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Common Stock | San Diego CA | 714-317-7072 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Nutmeg Bakery & Cafe 1 | San Diego CA | 858-405-2401 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5500 x207 |
| The Switchboard Restaurant and Bar | Oceanside CA | 760-807-7446 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Gaslamp Union Kitchen & Tap | San Diego CA | 619-795-9463 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| International Smoke Del Mar | San Diego CA | 619-331-4528 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Miguel's Cocina Coronado | Coronado CA | 619-437-4237 |
| Bistro du Marche by Tapenade | La Jolla CA | 858-551-7500 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Mr A's | San Diego CA | 619-239-1377 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Blue Ocean La Jolla | La Jolla CA | 858-999-4073 |
| Harney Sushi Old Town | San Diego CA | 619-295-3272 |
| Encontro North Park | San Diego CA | 310-955-6333 |
| Swagyu Chop Shop-PB | San Diego CA | 858-758-0357 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| InterContinental Banquet Kitchen | San Diego CA | 619-501-9400 |
| Huntress | San Diego CA | 619-955-5750 |
| C 2 C | San Diego CA | 619-972-9345 |
| Yummy Sushi | Coronado CA | 619-435-2771 |
| Sugar and Scribe | La Jolla CA | 858-274-1733 |
| Creme De La Crepe 2020 | San Diego CA | 619-269-1886 |
| Monarch | Del Mar CA | 619-308-6500 |
| Rare Society | San Diego CA | 619-501-6404 |
| Blue Ocean | Carlsbad CA | 760-434-4959 |
| 264 Fresco (Kitchen) | Carlsbad CA | 760-720-3737 |
| The Tavern | Coronado CA | 602-628-5890 |
| Miho | San Diego CA | 619-365-5655 |
| Paradise Point Resort BQT Kitchen | San Diego CA | 858-490-6363 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| InterContinental San Diego | San Diego CA | 619-501-9400 |
| Hyatt Islandia | San Diego CA | 619-224-1234 |
| Nolita Hall | San Diego CA | 619-618-8820 |
Recipe Ideas
Recipes that include Jumbo Asparagus. One
is
easiest, three is harder.| Diethood...The Eating Effect |
|
Roasted Garlic & Asparagus Soup |
| Everyday Made Fresh |
|
Orzo and Asparagus |
| Just a Taste |
|
Baked Asparagus Fries with Roasted Garlic Aioli |
