UNIVERSITY PARK, Pa. — Thinness may be a top quality for supermodels, but a vegetable expert in Penn State’s College of Agricultural Sciences says when it comes to asparagus, thicker is better.
What is the difference between fat and skinny asparagus?
Those farther out on the fringe are thinner. Furthermore, although fatter asparagus does have a thicker, more fibrous peel that does need to be removed before cooking, it also has much more tender inner flesh. The peel is thinner on slender asparagus, but so is the center.
Why is some asparagus thick and some thin?
The thickness of a spear has nothing to do with its age—that is, a thin spear will not mature into a thicker spear. Rather, diameter is determined by two factors: the age of the entire plant (younger crowns produce more slender stalks) and its variety.
Should I pick skinny asparagus?
Spears will be very thin during the first couple of seasons of growth. Harvesting is not advised for at least two years after planting, and should be done sparingly if at all in the third year. Conversely, you may notice plants that are 10 or more years old start to drop in production and produce thinner spears.
What should I look for when buying asparagus?
Stalks should be plump and firm, and tips should be tightly closed. Color can be green, purple, or white, depending on the variety. Make sure the color is not faded. A good grocer will chill asparagus or store it standing upright in cold, fresh water.
Is it OK to eat thick asparagus?
Thicker stalks are usually higher in fiber, according to Peter Ferretti, professor of vegetable crops at Pennsylvania State University. But whether thick or thin, asparagus stalks of all sizes are nutritious and delicious. Asparagus is high in folic acid and is a good source of potassium, vitamins B6, A, and C.
Which is the best asparagus?
The best asparagus varieties to grow are: Conovers Colossal, Erasmus, Grande Hybrid, Jersey Giant, Jersey Knight, Jersey Supreme, Mary Washington, Millenium, Purple Passion, & Spartacus. Some of these have purple spears, but most are green. Some are all-male varieties that produce lots of spears.
What is thin asparagus called?
Pencil asparagus are varieties that are cultivated and harvested young specifically for their thin, tender spears. Their stems are pistachio green capped with purple- green cruciferous tree-shaped tips.
Do you have to peel thick asparagus?
The larger the asparagus, the tougher the peel, and the more likely they are to need peeling. I usually peel the stalks if the asparagus is 1/2-inch in diameter or larger. Large asparagus stalks tend to be much thicker at the bottom than at the top, so peeling makes them more uniform and they will cook more evenly.
Why is my asparagus huge?
Each new asparagus spear grows from a bud that forms on the crown. There are never two spears that grow from the same bud, so as the asparagus plant ages (and as long as the underground crown is not damaged from harvesting, insects or diseases), the crown grows larger and larger as more buds are created.
Does asparagus get thicker every year?
At first the crowns tend to produce thinner shoots, and as the crowns age, slightly thicker ones. A thinner stalk doesn’t mature into a thicker stalk during a single growing season. “We get fat asparagus and we think it’s better than skinny asparagus,” notes Jim Athearn of Morning Glory Farm in Edgartown.
Will asparagus spread on its own?
Yes, asparagus will spread as it grows. Asparagus roots can spread out up to 6 feet (1.8 meters) underground. Asparagus ferns (mature spears with foliage) can spread out 3 feet (90 centimeters) above ground. An older, more mature asparagus plant will send up more spears from its larger crown and energy reserves.
When should I buy asparagus?
Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus. By the end of May, asparagus is at the end of its season in most locations.
What’s the best way to store fresh asparagus?
Asparagus tastes best when cooked the day you buy it. If that’s not in the cards, store them as you would store cut flowers: Trim the bottoms and stand the spears up in a glass or jar with about an inch of water. Cover with a plastic bag then refrigerate them for up to 4 days.
Is purple tips on asparagus bad?
If they have a hint of dark green or purple color to them, that’s a sign of quality. If the tips are dried or yellow in color, it’s a sign that the asparagus is old.
What is the healthiest way to eat asparagus?
The bottom line
Cooking may enhance antioxidant activity in asparagus, but it can also contribute to nutrient loss. This is especially the case with heat-sensitive vitamins like vitamin C. To reap the greatest health benefits, consider incorporating both cooked and raw asparagus into your diet.
What happens if you eat too much asparagus?
Can you eat too much asparagus? There are no known side effects of eating too much asparagus, but in large quantities, the fiber in the vegetable may cause diarrhea, gas, or bloating.
Is it OK to eat asparagus every day?
Asparagus is a nutritious and delicious vegetable that can be eaten every day. Low in calories and packed with essential vitamins, minerals, and antioxidants, it’s great to include in a fiber-rich diet to keep your digestive system healthy.
What is the sweetest asparagus?
Sweet Purple Asparagus is a newer deep purple cultivar that has a sweet flavor and can easily be eaten raw or cooked. The spears are less fibrous than others, which allows for more enjoyment and less waste! Latin Name: Asparagus officinalis.
Where is the best asparagus from?
Hampshire County, home to New England’s most productive farmland, has been called the “Asparagus Capital of the World” for its prolific abundance of the crop.
What should I serve with asparagus?
Asparagus is excellent served with any type of dairy product, such as cheese (particularly Grana Padano or Parmigiano), butter and any sauces containing dairy produce or cream. – Asparagus and eggs. A great classic? Green asparagus, eggs and truffle.