Fresh,

Delicious

California Asparagus

An Extraordinary Choice To Unlocking A Healthier, Happier You

 

We Worry About What's On Your Plate So You Don't Have To

Our Asparagus Is..

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MOUTH-WATERING

10 Drool-Worthy Recipes
Guaranteed To Impress

At your next dinner party, meal for that special someone, or just a basic night-in, break out one of these simple, mouth-watering recipes to make any meal both healthy and delicious.

NOURISHING

Supply Your Body With The Nutrients It Needs & Craves

Extensive research into asparagus nutrition has resulted in this funny-looking vegetable being ranked among the top fruits and vegetables. The list of asparagus nutritional benefits is long, for it helps your heart, digestion, bones and even cells.

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REINVIGORATING

Crucial Benefits For Your Loved Ones & You

Discover the power of California Grown asparagus as the lean green nutrient machine that it is. This superfood will strengthen and restore you to where you want to be. Better yet? It's all based on science.

 
 
 

Extraordinary

Flavor.

Health.

You.

CALIFORNIA ASPARAGUS: THE FOOD THAT DOES IT ALL

We exist to bring you safe, delicious asparagus you can count on. You shouldn't have to worry about your food. You've got enough on your plate.

Look for the "Made in California" label.

Look for the best.

Look for the
Made In California label.

Look for the best.

Not All Asparagus Is Created Equal..

01/

CA Grown Asparagus
Has Got You Covered

California possesses several micro-climates ideal for asparagus production. California asparagus is produced in several regions including the Central Valley, Central Coast and Stockton Delta. The state produced approximately 70% of the nation's fresh market asparagus.

03/

CA Grown Asparagus: Harbinger To Spring

When you see California asparagus in the market, you know Spring is right around the corner.  California asparagus is harvested over a 90 day period between March and May.  California asparagus packs flavor in to your Spring menu!

05/

CA Grown Asparagus
Is Given Time To Grow

Asparagus is planted in the ground three years before it can be harvested for the full season.  First comes the seed, next comes the plant. The plant is harvested only a short time to allow for growth, then comes the mature plant that can be harvested all season.

02/

CA Grown Asparagus: Delicious & Nutritious

California asparagus' great taste, coupled with health benefits, make asparagus a smart, nutritionally powerful choice. Naturally low in calories, fat, cholesterol, and sodium, asparagus is one of the most nutrition-rich vegetables.
READ MORE

04/

CA Grown Asparagus
Has History

The first documented production of asparagus in California dates back to 1852. 

06/

CA Grown Asparagus
Doesn't Cut Corners

California asparagus is a labor-intensive, costly endeavor. Why? Because everything, from 'A' to 'Z', is done safely and caringly ensuring quality and safety throughout the process. Other producers don't maintain such levels of attentiveness & can charge less. Whats this mean for your family and you? When you shop California asparagus,  you can rest assured that you're shopping the best.

Just A Few Reasons To Look For That CA Grown Label

 
 

Asparagus Tips

1. SELECTING


• Fresh CA Grown asparagus is most readily available between the months of March and June of each calendar year.
• A one pound bunch of asparagus (a total of 12-15 spears) typically serves 2-4 people. The number of servings depends on the size/diameter of the spears and whether they will be served as a side dish or main course.
• When selecting a bunch of asparagus, look for CA Grown's long, blemish-fresh, bright green spears with closed, compact tips.
• Select bunches with similar sized spears. Spears of a similar size or diameter will cook at the same rate.




2. STORING


• Keep fresh CA Grown Asparagus cool and moist until you intend to use it. Asparagus may be stored for longer periods of time simply by placing bundled stalks upright in a bowl or dish with and inch of water (or just enough to keep the stalks moist). Another method is to wrap the cut ends in a moist paper towel. Cover the towel with plastic and refrigerate.
• If the tips are slightly wilted, freshen them up by soaking them in cold water before preparation.
• If you wish to freeze fresh asparagus, parboil and quickly transfer to ice bath to halt the cooking process. Pat spears dry and lay (not touching) on cookie sheet. Place cooking sheet in freezer. Once spears are frozen, they can be transferred to freezer bag and stored for up to 3 months.




3. PREPARING


• To prepare asparagus, snap or cut off the white portion of the butt end of the asparagus.
• Asparagus butt ends can be reserved for soups or stocks.
• All sizes of asparagus are tender as is so there is never a need to peel the asparagus.




4. COOKING*


• BOIL: place whole trimmed asparagus in a large skillet with 1 ½ inches of water. Bring to boil. Once boiling, reduce heat and simmer, uncovered, for 2-5 minutes.
• STEAM: place asparagus on a steamer rack in a large saucepan over rapidly boiling water. Cover saucepan and steam for 4-8 minutes.
• MICROWAVE: arrange asparagus in a glass baking dish with tips overlapping in center. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave on HIGH (100%) power for 3-6 minutes. Let stand 3-5 minutes.
• STIR-FRY: cut asparagus spears in to 1 inch diagonal slices, keeping tips whole. In a large skillet or wok, heat 1 to 2 tablespoons vegetable oil. Add asparagus pieces and stir-fry for 3-7 minutes.
• GRILL: brush or toss large, extra large or jumbo CA Grown asparagus spears with olive oil and sprinkle with salt and pepper. Place directly on the grill turning several times and grill until brown and tender.
• ROAST: brush or toss large, extra large or jumbo CA Grown asparagus spears with olive oil and sprinkle with salt and pepper. Arrange on cooking sheet and place in pre-heated 375 degree oven for 5-8 minutes.

*cooking time varies depending on spear diameter




5. SERVING


• Roast asparagus tossed in olive oil, crushed garlic, salt and pepper. Serve with reduced balsamic syrup.
• Brighten up steamed asparagus by squeezing a fresh lemon over the top of the spears.
• Chives, parsley, chervil, savory, tarragon and other herbs or spices melted into butter are delicious when poured over asparagus.
• Sour cream, yogurt, and mayonnaise are easy, simple toppings.
• Medium, dry white wines are best with asparagus – look for Chenin Blanc, Fumé Blanc or French Columbard.
• For purée or soups, boil asparagus as instructed above. Strain through a sieve or food mill forcing some of the pulp through or process in a food processor or blender. Use as purée or mix with the cooking water for soups, stews, creamed dishes or sauces.
• For easy, fun grilling, skewer several spears with bamboo skewers to make a unique “raft.”