Volume 12, Issue 054 - March 15, 2007 |
Greetings Chef,
Packing, Storing and Handling:
Growers and cooperatives grade and pack fresh, green
California asparagus in sheds located near the fields, sending it to market
within hours of packing.
Shippers use specially-designed asparagus crates to maintain freshness and
protect asparagus from damage. A moist, absorbent fiber pad placed on the bottom
of the crate helps keep asparagus fresh, and space left at the top allows room
for the spears to expand.
Hydro-cooling the boxed asparagus rapidly lowers the temperature to 34 to 37
degrees F
(1 to 3 degrees C), the ideal temperature for transport. Careful handling at every
stage of transit helps maintain the superior flavor, texture and nutritional
content of fresh California asparagus.
Selecting:
Select bright green asparagus with compact, firm tips and
smooth, tender skin. Try to find even-size spears. Size ranges from small (3/16
inch) to jumbo (14/16 inch). The fat spears are just as tender as the thin ones.
Tenderness relates to color, the greener (whiter for white asparagus) the
better.
 Grilled California Asparagus and Mushroom Salad with Shaved Parmesan
The crisp texture and herbaceous flavor of the asparagus tastily contrasts with
the spongy texture and earthy flavor of mushrooms. Kissed with a lively lemon
dressing, this dish makes a perfect appetizer, small plate or even a light
entree. Go with the green from California; your customers will come back for
more.
Makes 12 servings
Ingredients:
1/4 cup fresh lemon juice
2 cloves garlic, chopped finely
1/4 teaspoon crushed red pepper
salt to taste
olive oil as needed
2 pounds jumbo fresh California asparagus, trimmed
freshly ground black pepper to taste
1 pound crimini or white mushrooms
3 ounces shaved Parmesan cheese
Preparation:
Whisk together lemon juice, garlic, crushed red pepper, and 1/2 teaspoon salt;
whisk in 1/2 cup olive oil, reserve.
Brush asparagus with olive oil. Grill, turning frequently, until lightly browned
and just tender-crisp, about 5 minutes. Season with salt and pepper; cool, then
cut at an angle in 1 1/2-inch pieces.
Just Before Service:
Slice mushroom about 1/4-inch thick. Toss mushroom with reserved asparagus and
vinaigrette.
Per Order:
Mound 1 1/2 cups salad on a serving plate or shallow bowl. Garnish with Parmesan
shavings.
Source: California
Asparagus Commission
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Supply
The California asparagus harvest begins in February, the
supply peaks in March and April, then tapers off into June. California growers
harvest a smaller crop in September and October. Nearly 80 percent of the 200 million
pounds of fresh asparagus grown in the U.S. comes from California.
California asparagus grows on about 34,000 acres of land, from the San Joaquin
Delta region to the irrigated Southern California desert. Other U.S. sources for
fresh asparagus, shipped commercially, are Washington, Michigan and the
Mid-Atlantic States.
 Steamed Salmon and Asparagus with Walnut Vinaigrette
Makes 4 servings
Ingredients:
4 salmon fillets
3/4 pound asparagus,
trimmed
1 1/3 pounds small red potatoes (washed and cut in quarters)
1 cup low fat honey Dijon vinaigrette
1/2 cup finely chopped walnuts
Preparation:
In a three tier bamboo steamer, place the salmon in one basket, the potatoes in
another and the asparagus in the third. Set over boiling water and steam for 15
minutes.
While dinner is steaming, combine the Dijon vinaigrette and nuts in a saucepan
over medium heat. Stir to blend and heat until hot but not boiling.
Serve warm sauce with the dinner, to be drizzled over the salmon, potatoes and
asparagus.
Source: California
Asparagus Commission
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