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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
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 193...
Recipes that include Large Asparagus. One
is easiest,
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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.
| Village Vino | San Diego CA | 619-546-8466 |
| Eve-Creations Wellness | Encinitas CA | 760-230-2560 |
| Donovan's Downtown | San Diego CA | 619-237-9700 |
| Little Frenchie | Coronado CA | 619-522-6890 |
| The Crossings | Carlsbad CA | 760-444-1800 |
| The Wooden Spoon | Escondido CA | 760-445-2816 |
| Royal Polaris Sportfishing | San Diego CA | 619-226-8030 |
| Sushi Kami | San Diego CA | 858-451-7799 |
| Little Lion | San Diego CA | 619-519-4079 |
| Estancia Adobe | San Diego CA | 858-550-1000 |
| La Costa Resort & Spa Vue | Carlsbad CA | 760-930-7063 |
| Spoutable | San Diego CA | 619-743-7491 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| MCRD-Marine Corps Recruit Dept | San Diego CA | 619-725-6478 |
| Hamiltons Tavern | San Diego CA | 619-610-9038 |
| Madison | San Diego CA | 619-822-3465 |
| Parakeet café | La Jolla CA | 619-578-1040 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Victoria Mahdion | San Diego CA | 619-987-3304 |
| Eddie V's La Jolla | La Jolla CA | 858-459-5500 |
| Bernardo Heights Country Club | San Diego CA | 858-487-4022 |
| Viejas Casino Grove Steakhouse | Alpine CA | 800-295-3172 |
| Lodge at Torrey Pines Grill | San Diego CA | 858-453-4420 |
| Capri Blu | San Diego CA | 858-673-5100 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Prager Brothers Artisan Bread | Carlsbad CA | 760-445-9536 |
| Marriott Marquis North Tower | San Diego CA | 619-234-1500 |
| Shorehouse Kitchen | La Jolla CA | 858-459-3300 |
| La Jolla Beach & Tennis Club | San Diego CA | 858-454-7126 |
| Theatre Box-San Diego | San Diego CA | 6198142225 |
| Ulivo | San Diego CA | 619-962-7345 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Great Maple | San Diego CA | 619-255-2282 |
| The Joint | San Diego CA | 619-222-8272 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Searsucker Del Mar | San Diego CA | 858-369-5700 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| UCSD La Jolla / Ornish Kitchen | San Diego CA | 858-657-6473 |
| Searcher | San Diego CA | 619-226-2403 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Flying Pig Pub & Kitchen 2 | Vista CA | 760-630-4311 |
| Nutmeg Café & Bakery | San Diego CA | 858-405-2401 |
| Il Dandy | San Diego CA | 609-373-5917 |
| Herb & Wood | San Diego CA | 619-955-8495 |
| Firefly Beach | San Diego CA | 619-222-6440 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| The LOT (Liberty Station) | San Diego CA | 619-987-9537 |
| Waters Catering | San Diego CA | 619-276-8803 x4 |
| Bernini's Bistro | La Jolla CA | 858-454-5013 |
| Harbor Breakfast | San Diego CA | 619-888-6586 |
| Dynamic Nutrition | San Diego CA | 619-296-3172 |
| Blue Point / Coastal Cuisine | San Diego CA | 619-233-6623 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Parakeet Cafe- Little Italy | San Diego CA | 6192970235 |
| Donovan's La Jolla | La Jolla CA | 858-450-6666 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Hilton San Diego Bay Front | San Diego CA | 619-276-4010 |
| Paradise Point Resort Barefoot | San Diego CA | 858-490-6363 |
| Pacific Coast Grill | Solana Beach CA | 858-794-4632 |
| Boto Sushi Del Mar | Del Mar CA | 760-207-5944 |
| The Bier Garden | Encinitas CA | 760-632-2437 |
| Sbicca | Del Mar CA | 858-481-1001 |
| San Diego Yacht Club | San Diego CA | 619-758-6334 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Kairoa Brewing Company | San Diego CA | 858-735-0051 |
| Crust Pizzeria-Carmel | San Diego CA | 858-350-3400 |
| Bread & Cie Café | San Diego CA | 619-295-3172 |
| Urge American Gastropub - RB | San Diego CA | 858-673-8743 |
| Harney Sushi Oceanside | Oceanside CA | 760-967-1820 |
| Fish 101 Cardiff | Cardiff CA | 760-230-1021 |
| Red O Restaurant | San Diego CA | 858-291-8360 |
| Marriott Del Mar | San Diego CA | 858-369-6029 |
| Mitch's Seafood | San Diego CA | 619-222-8787 |
| Solterra Winery + Kitchen | Encinitas CA | 760-230-2970 |
| Miho Gastrotruck | San Diego CA | 619-867-4295 |
| Golden Door | San Marcos CA | 760-761-4142 |
| Bang Bang | San Diego CA | 619-677-2264 |
| Small Bar | San Diego CA | 619-795-7998 |
| Sheraton Carlsbad (20/20) | Carlsbad CA | 760-827-2400 |
| El Jardin Restaurant | San Diego CA | 619-356-5444 |
| Enoteca Style | San Diego CA | 619-546-7138 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Vi At La Jolla Village | San Diego CA | 858-646-7700 |
| Backyard Kitchen & Tap | San Diego CA | 619-308-6500 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Luce | San Diego CA | 619-275-2094 |
| Backyard Kitchen & Tap-Bar | San Diego CA | 619-308-6500 |
| Larsen's Steakhouse - La Jolla | San Diego CA | 310-407-9937 |
| Ballast Point Restaurant - Miramar | San Diego CA | 858-790-6900 |
| Ranch Catering | San Diego CA | 858-491-9100 |
| Culinary Concepts | San Diego CA | 858-530-1885 |
| Stone Brewing-Liberty Station | San Diego CA | 619-269-2100 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| The Patio on Lamont | San Diego CA | 619-235-5606 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| Monteferante Foods | San Marcos CA | 310-740-0194 |
| The Land & Water Company | Carlsbad CA | 760-729-5263 |
| Flying Pig Pub & Kitchen | Oceanside CA | 619-990-0158 |
| Le Papagayo | Encinitas CA | 760-944-8252 |
| Brothers' Provisions | San Diego CA | 855-850-2767 |
| REPS & Co | San Diego CA | 951-834-8184 |
| Martinis above Fourth | San Diego CA | 619-241-2622 |
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| Fireside by The Patio | San Diego CA | 858-270-9900 |
| Buon Appetito | San Diego CA | 619-238-9880 |
| Campfire | Carlsbad CA | 858-231-0862 |
| Blue Water Seafood Market and Grill | San Diego CA | 619-497-0914 |
| Alexander's on 30th | San Diego CA | 619-281-2539 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-451-9100 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| JSIX American restaurant & Bar | San Diego CA | 619-531-8744 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Love Boat Sushi-San Marcos | San Marcos CA | 760-471-7722 |
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| Davanti Enoteca India St. | San Diego CA | 619-237-9606 |
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| Hilton Garden Inn | San Diego CA | 858-720-9500 |
| Hilton Mission Bay | San Diego CA | 619-276-4010 |
| Eco Caters Organics | San Diego CA | 619-997-8792 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Prepkitchen Del Mar | Del Mar CA | 858-792-7737 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| Craft and Commerce (Sekscobra Inc.) | San Diego CA | 619-962-5935 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Maestoso | San Diego CA | 209-445-5600 |
| WaterBar | San Diego CA | 619-308-6500 |
| Paradise Point Resort Main Kitchen | San Diego CA | 858-490-6363 |
| Thai One On | Carlsbad CA | 760-500-8674 |
| Maretalia Ristorante | Coronado CA | 619-522-6890 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Shogun Sportfishing | San Diego CA | 619-226-8030 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| The Farm Golf Club | Rancho Santa Fe CA | 858-756-5585 |
| Hash House A Go Go | San Diego CA | 619-298-4646 |
| Biga | San Diego CA | 949-295-4377 |
| Harney Sushi Oceanside 2019 | Oceanside CA | 760-967-1820 |
| La Costa Glen South | Carlsbad CA | 760-704-1000 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Vineyard Gourmet Catering | Temecula CA | 951-858-1585 |
| Hotel Indigo | San Diego CA | 619-906-4805 |
| Common Stock | San Diego CA | 303-877-5052 |
| Decoy Dockside Restaurant | San Marcos CA | 760-653-3230 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Brasserie | San Diego CA | 858-450-9576 |
| Exhale | Oceanside CA | 760-420-2098 |
| Villa Capri Poway | Poway CA | 858-391-9400 |
| Belching Beaver Brewery Tavern and Grill | Vista CA | 760-509-4424 |
| Town & Country Cold Prep | San Diego CA | 619-291-7131 |
| Gyu-Kaku San Diego | San Diego CA | 858-693-3790 |
| Tom Hams Light House | San Diego CA | 619-291-9110 |
| The Patio Marketplace | San Diego CA | 858-270-9900 |
| St. Paul's Villa | San Diego CA | 619-232-2996 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Marriott Gaslamp | San Diego CA | 619-696-0234 x6051 |
| Legoland Hotel 1 | Carlsbad CA | 760-444-5601 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Vista Valley | Vista CA | 760-758-2800 |
| Love Boat Sushi-Oceanside | Oceanside CA | 760-721-3737 |
| Urge Gastropub (San Marcos) | San Marcos CA | 760-555-5555 |
| Waypoint Public | San Diego CA | 619-255-8778 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| AToN Center Inc. | Encinitas CA | 858-759-5017 |
| Miguel's Cocina Carlsbad | Carlsbad CA | 760-759-1843 |
| The Morning After | San Diego CA | 619-542-9664 |
| Inn at Rancho Santa Fe | Rancho Santa Fe CA | 858-381-8289 |
| Salvatore's | San Diego CA | 619-544-1865 |
| Bishop School | San Diego CA | 858-459-4021 x212 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Cafe Gratitude San Diego | San Diego CA | 619-736-5077 |
| The Honeybee Baking | San Diego CA | 619-727-7637 |
| The Craftsman New American Tavern | Encinitas CA | 760-415-2380 |
| Continental Catering Inc | La Mesa CA | 619-698-3500 |
| Marriott Courtyard | San Diego CA | 619-446-3008 |
| Bahia Resort Hotel | San Diego CA | 858-488-0551 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Farmers Bottega | San Diego CA | 619-458-9929 |
| The Guild Hotel | San Diego CA | 858-373-3184 |
| Iron Pig Alehouse | San Diego CA | 619-885-3718 |
| Striders | San Diego CA | 619-363-7166 |
| Sushi Tadokoro | San Diego CA | 619-347-2792 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Beesalt Balcony | Del Mar CA | 972-567-2396 |
| Toast Catering | san diego CA | 858-208-9422 |
| Et Fresh | San Diegp CA | 510-910-2298 |
| Chateau Lake San Marcos | San Marcos CA | 760-471-0083 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Sheraton Carlsbad (Distribution Center) | Carlsbad CA | 760-827-2400 |
| Brockton Villa Restaurant | San Diego CA | 858-454-7393 |
| Jake's Del Mar | Del Mar CA | 858-755-2002 |
| Et Voilà ! French Bistro | San Diego CA | 619-209-7759 |
| True North Tavern Kitchen | San Diego CA | |
| Nolita Hall | San Diego CA | 619-618-8820 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Hane | San Diego CA | 619-260-1411 |
| Kensington Cafe | San Diego CA | 619-640-0494 |
| Cloak and Petal | San Diego CA | 619-501-5505 |
| Viejas Casino Banquets | Alpine Ca | 619-295-3172 |
| Currant 2019 | San Diego CA | 619-702-6309 |
| The Barrel Room | San Diego CA | 858-673-7512 |
| KI's | Encinitas CA | 760-436-5236 |
Recipe Ideas
Recipes that include Large Asparagus. One
is easiest,
three is harder.
