Volume 12, Issue 051 - March 12, 2007 |
Good Day Chef,
I hope you had a great weekend. Asparagus is one of my favorite vegetables. It
is available year round in most parts of this country and the quality is almost
always excellent. This time of year we find an abundance of this product at its
best price per pound. Our host this week is the California Asparagus Commission.
Let's get started...
 History of Asparagus
Asparagus has been prized by epicures since Roman times!
The name asparagus comes from the Greek language meaning "sprout" or "shoot" and
is a member of the Lily family which also includes onions, leeks and garlic.
Widely cultivated for its tender, succulent, edible shoots, asparagus
cultivation began more than 2,000 years ago in the eastern Mediterranean region.
Greeks and Romans prized asparagus for its unique flavor, texture and alleged
medicinal qualities. They ate it fresh when in season and dried the vegetable
for use in winter.
One could say asparagus is an international food. With its high tolerance for
salt and its preference for sandy soils, wild asparagus grows in such diverse
places as England, central Wisconsin, Russia, and Poland. Asparagus is depicted
in ancient Egyptian writings. Asparagus has also been grown in Syria and Spain
since ancient times. In the 16th Century, asparagus gained popularity in France
and England. From there, the early colonists brought it to America. Asparagus is
often called the "Food of Kings." King Louis XIV of France was so fond of this
delicacy that he ordered special greenhouses built so he could enjoy asparagus
all year-round!
Asparagus is very versatile. In China, asparagus spears are candied and served
as special treats. It is widely popular today as a scrumptious, fresh, and
healthy vegetable. People throughout Europe, Asia and North America use fresh
asparagus in their favorite cuisine.
 Asparagus Chicken Oriental
Makes 6 servings
Ingredients:
1/2 pound jumbo asparagus
1 pound boneless chicken (white or dark meat)
4 tablespoons salad oil
1 medium onion, sliced
1 red or green bell pepper, thinly sliced
1/4 teaspoon pepper
2 tablespoons sugar
2 tablespoons soy sauce
Preparation:
Heat the oil in a Chinese wok or electric skillet. Cut the chicken into one-inch
chunks and stir-fry until done. Remove from wok and set aside.
Cut the jumbo asparagus into two-inch strips. Add the remaining onion, bell
pepper, pepper and sugar; cook, stirring until the vegetables are crisp-tender.
Add the asparagus, then the chicken. Sprinkle with soy sauce; cover and cook
until mixture begins to steam. Reduce the heat and simmer for about 12 minutes.
Serve over rice.
Source: California
Asparagus Commission
 Any
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Do you have a great idea for an Idaho potato recipe? Now is the time to
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chefs, educators of foodservice and culinary students.
Click the button to Enter—time is of the essence!
Some Asparagus FAQ's:
Q. How Long is Asparagus in the Ground Before it Can be
Harvested?
Asparagus is planted in the ground three years before it can be harvested for
the full season. First comes the seed, then comes the plant. Farmers only harvest
for a short period of time the first few years to allow for further growth. The
mature plant is harvested all season, which typically stretches up to 90 days.
Q. Is it True White Asparagus Comes From the Same Plant as Green Asparagus?
Yes, it's true. When the spears emerge from the ground, the sunlight turns
the stalks green. To get white asparagus, dirt is piled on top of the plants so
that the stalks can grow underground. When the tip breaks the soil surface, the
worker probes under ground with his special knife to cut the stalk. This stalk
is all white.
Q. Is White Asparagus less Nutritious than Green Asparagus?
Studies acquired by the California Asparagus Commission indicate that green
asparagus is higher in a number of nutrients. For example, green asparagus
contains nearly 3 grams of protein per 100 grams of edible portion while white
asparagus contains slightly less than 2 grams. Green asparagus contains nearly
twice the amount of ascorbic acid and calcium than white asparagus. Furthermore,
green asparagus contains more than twice the thiamin and niacin.
Q. How Fast Does Asparagus Grow?
Asparagus will grow 7 inches in a day when the temperatures reach 90 degrees. Some say
you can lie on the ground and watch asparagus grow. The asparagus beds are cut
every day and the length of harvest is generally 70 - 80 days.
Q. Which is the Best Asparagus - Thin or Jumbo?
This is a matter of personal preference. Some people think that jumbo asparagus
is old asparagus and is left in the field to get old or fat. Asparagus is
harvested every day during the season - the larger sized asparagus comes from
younger, more vigorous plants as a rule, while the smaller sized asparagus comes
from older plants or plants that have been planted closer together. Swiss and
German folks are noted for prizing the jumbo-sized asparagus!
Q. How Many Years Does a Commercial Planting Last?
In California, a commercial planting lasts generally eight to twelve years,
depending on various factors. Some fields have been known to last longer, and
some not as long.
Q. Where is Asparagus Grown in the United States?
California produces approximately 70 - 80 percent of the domestic fresh supply in the
United States with principal states of Washington and Michigan providing the
balance. Washington directs a good portion of their production to processors
while Michigan provides nearly all their production to processors, both freezers
and canners. Others states also grow asparagus in smaller quantities; however,
California, Washington and Michigan are considered the major asparagus growing
states.
California Asparagus with Blue Cheese and Pine Nuts
This luscious trio of tastes is as good as it reads on the
appetizer menu - a real order magnet!
Makes 12 servings
Ingredients:
2 1/2 tablespoons (1 1/2 ounces) red or white wine vinegar
1 tablespoon finely chopped shallot
salt to taste
1/4 teaspoon freshly ground black pepper
2 1/2 tablespoons (1 1/2 ounces) olive oil
36 each (about 2 1/2 pounds) extra-large fresh California asparagus, trimmed,
then blanched
3/4 cup (3 ounces) firm blue cheese, chilled
3/4 cup pine nuts, toasted
Preparation:
Whisk together vinegar, shallot, salt, and pepper; whisk in olive oil, reserve.
Shred cheese, reserve in refrigerator.
Per Order:
Arrange 3 asparagus spears on a serving plate; sprinkle with 1 tablespoon cheese
and 1 tablespoon pine nuts.
Source: California
Asparagus Commission
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