Asparagus

Asparagus has its beginnings 2,000 years ago in Europe. It became popular in the 16th century in England and France and made its way to the United States. Asparagus was first reported to be cultivated in California in the 1850s.

Nearly 80% of the U.S. crop of asparagus is grown in California. Asparagus harvest peaks in early to mid-spring but is available in limited quantities at other times of the year.

White asparagus is grown just like green asparagus except that when the asparagus comes up, dirt is placed on top the stalk to keep the asparagus from turning green. Green asparagus is grown on the stalk and when it absorbs sunlight, it turns green.

 

Choose fresh, firm asparagus with closed, compact tips and a nice green color. The thickness of the stalk does not affect the food’s tenderness, but it’s best to select stalks of the same size for uniform cooking.

Raw preparation

Asparagus can be eaten raw, but is generally served cooked. Rinse raw asparagus well in warm water and serve it with dip.

Cooking

Asparagus can be boiled for 5-8 minutes, steamed in a double boiler for 5-8 minutes, cut and stir-fried for 3-5 minutes or microwaved for 4-7 minutes. Asparagus can be served as a side dish with Hollandaise or cheese sauce. It’s also a good addition to salads. Asparagus can also be used in soup and pasta dishes.

Baking

Asparagus can be baked in quiches and casseroles.

Freezing

Blanch asparagus in boiling water for a minute. Cool completely and place in freezer-safe bags, removing all excess air. Asparagus can be frozen for up to eight months.

1 pound = 11-20 large asparagus spears
1 pound = 21-30 medium asparagus spears
1 pound = 31-35 small asparagus spears

Asparagus should be refrigerated and kept moist until it is ready to use.

U.S. No. 1
U.S. No. 2

Washington grades
Washington XF (Extra Fancy)

Asparagus is fat-free, saturated fat-free, sodium-free, cholesterol-free, low in calories, a good source of vitamin C and high in folate.

Nutrition Facts Serving Size 5 spears (93g) Amount Per Serving Calories 20   Calories from Fat 0 % Daily Value* Total Fat 0g   0%      Saturated Fat 0g   0%      Trans Fat 0g Cholesterol 0mg   0% Sodium 0mg   0% Total Carbohydrate 4g   1%      Dietary Fiber 2g   8%      Sugars 2g Protein 2g Vitamin A 10% *   Vitamin C 15% Calcium 2% *   Iron 2% *Percent Daily Values are based on a 2,000 calorie diet.

California Asparagus Commission
www.calasparagus.com

Michigan Asparagus Advisory Board
www.asparagus.org

 

• Asparagus was a favorite of Louis XIV, who encouraged its production.
• Asparagus was considered a luxury vegetable in ancient Rome, Egypt and Greece
  

 

The Packer’s Produce Availability and Merchandising Guide
www.thepacker.com/theguide/theguide-home.asp
California Asparagus Commission
Kraft Canada
Produce Oasis

The U.S. Department of Agriculture was not yet reporting prices on California asparagus, but prices on asparagus from Mexico through Calexico, Calif., and San Luis, Ariz., were as follows:

Cartons/crates of 28-pound bunched green large mostly $28.75, standard mostly $32.75, small mostly $22.75; 11-pound cartons bunched green extra-large $11.75-14.75, large mostly $13.75-14.75, standard $13.75-15.75, small $10.50-11.75.

*Prices from the USDA's National F.O.B. Review, Feb. 13.