Spear me the details! Just like tulips and daffodils, the shoots of an asparagus plant bursting through the soil provide a sure sign of spring. The spears are cut by hand when about 9 inches long, then typically bundled into 1-pound bunches. Asparagus was first planted in California during the 1850s in the Sacramento-San Joaquin Delta. Today’s plantings remain centered in the delta, plus the Central Coast and Central Valley. Production has decreased due to foreign competition, yet California remains the No. 1 producer of asparagus in the U.S.
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Asparagus is a member of the lily family (Liliaceae) and represents the growing shoot of a perennial plant. Its name is believed to come from the Greek word meaning “sprout” or “shoot.” All in the family
Talk about a growth spurt: Asparagus grows about 7 inches a day under optimal conditions. Beds are cut every day during the 70 to 80 days of peak harvest. That was fast
Your choice! Thick spears come from younger, more vigorous plants. They are typically more tender and ideal for grilling or roasting . Thinner ones, which come from older or closer-spaced plantings, can be cut and added to stir-fries or a frittata. Thick or thin?
To keep asparagus fresh for several days, wrap it in a wet paper towel inside a plastic bag and store in the crisper drawer of the refrigerator. You can also stand the spears in about an inch of water, cut ends down. Cover with plastic wrap and keep refrigerated. Chill out
How should we eat it, fingers or fork? It depends on how the asparagus is prepared. Etiquette experts say grilled or steamed spears may be eaten with your fingers . If served cut or with sauce, use a knife and fork. From farm to fork (or fingers)
Sources: California Department Food and Agriculture, San Joaquin County Agricultural Commissioner, California Foundation for Agriculture in the Classroom
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