Asparagus is a distant relative of the onion whose origins trace back over 2,000 years to countries around the Mediterranean. Ancient Greeks used it to relieve gastronomic issues, as it is a diuretic. The Ancient Greeks and Romans used a Persian word "asparag" which meant shoot. The term sperage became popular for many years and in the 16th century we find the term "sparagus" used in English speaking countries; peasants would call it " sparrow grass".
Did you know asparagus grows like grass? It is one of the few perennial vegetables; it has an extensive root system under ground that can spread 5-6' across and up to 15' deep. In the Spring, asparagus "crowns" begin popping their heads out of the soil like individual blades of grass. These crowns are what we eat.
Did you know asparagus grows like grass? It is one of the few perennial vegetables; it has an extensive root system under ground that can spread 5-6' across and up to 15' deep. In the Spring, asparagus "crowns" begin popping their heads out of the soil like individual blades of grass. These crowns are what we eat.
Seasonality
Asparagus is a Spring crop, which we see at Humboldt's farmers' markets as early as April and quickly vanish in June.
Storage
Follow this link to our storage tips page
Preservation
Follow this link to our preservation tips page
"The Basics"
Asparagus is very tender and easy to overcook. When boiling or steaming, they should only be cooked for 2-5 minutes, depending on the size, and served immediately. If you choose to roast or pan fry them, they can go a little longer, around 10 minutes. You can tell that they are done when they turn bright green and are overcooked once that green starts fading.
Asparagus is a Spring crop, which we see at Humboldt's farmers' markets as early as April and quickly vanish in June.
Storage
Follow this link to our storage tips page
Preservation
Follow this link to our preservation tips page
"The Basics"
Asparagus is very tender and easy to overcook. When boiling or steaming, they should only be cooked for 2-5 minutes, depending on the size, and served immediately. If you choose to roast or pan fry them, they can go a little longer, around 10 minutes. You can tell that they are done when they turn bright green and are overcooked once that green starts fading.