Fresh,

Delicious

California Asparagus

The Powerful, All-In-One Key To Unlocking A Healthier, Happier You

Asparagus Tips
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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.

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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 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.

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Asparagus Tips
 
 
 

Extraordinary

Flavor.

Health.

You.

CALIFORNIA ASPARAGUS: THE FOOD THAT DOES IT ALL

Asparagus Tips
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Look for the
Made In California label.

Look for the best.

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.

Asparagus Tips

01/

California Asparagus
Has Got You Covered

There are approximately 250 asparagus growers in California. California produces more than 70 percent of the nation’s fresh market asparagus.​

03/

California Asparagus Fuels U.S. Commerce

The state’s asparagus growers spend nearly $55.6 million annually in California, which creates a ripple effect of overall business activity projected to total nearly $91.4 million annually or about $250,350 each day of the year.

05/

California 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/

California Asparagus Helps Fight Cancer

According to the National Cancer Institute, asparagus is the highest tested food containing glutathione, one of the body’s most potent cancer fighters.

04/

California Asparagus
Has History

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

06/

California 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.

Not All Asparagus Is Created Equal..

Asparagus Tips
 
 

Asparagus Tips

1. SELECTING

• Fresh California 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 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 California 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 California 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 California 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.”