Asparagus (espárrago in Spanish) is native to the Mediterranean and has been cultivated there since ancient times. Popular in Spain, asparagus is considered a culinary delicacy. Although it is available year-round in many parts of the world, the peak months to purchase it in Spain and the USA are March to May. Most asparagus grown in the USA is grown in California, where the weather is mild and resembles that of the Mediterranean.
Asparagus spears are actually shoots which sprout up from the crown of the plant. These spears are still hand-harvested daily by workers who walk the rows of the fields, cutting the spears that are ready to harvest. This is necessary because (according to the California Asparagus Commission), asparagus can grow up to 7 inches in one day.
Spanish love asparagus and they eat it often. It is served grilled and salted, and used in many different kinds of dishes including salads, soups, omelets and other egg dishes.
Green vs. White Asparagus
In the USA, fresh green asparagus is the most common variety to see in the produce department, however, white asparagus is the most popular in Spain – from a jar or can. Why is white asparagus so popular? Because of its tenderness! White asparagus is created in the labor-intensive process of mounding dirt daily around each asparagus shoot as it tries to poke out of the soil. Because these shoots never see sunlight, they remain white and tender.
When selecting fresh asparagus, some people prefer the larger, “jumbo” stalks, while others prefer the thinner ones. It is a matter of personal preference. The larger stalks are from younger plants while the thinner stalks come from older plants.
Wild Asparagus or Espárragos Trigueros
Wild asparagus or “esparrágos trigueros” are found around Spain, but particularly in the northern area of Extremadura and Northern/Central Spain. “Trigueros” are a popular ingredient in home-style egg dishes or simply salted and grilled. Their stocks are usually longer and much thinner than green asparagus.
Spanish Asparagus Recipes
- Espárragos Gratinados - Asparagus with Serrano Ham and Béchamel Sauce
- Esparragos con Alioli - Asparagus with Alioli Recipe
- Revuelto de Esparragos Trigueros - Scrambled Eggs with Wild Asparagus
- Ensalada Mixta - Mixed Green Salad
- Esparragos Blancos en Aceite y Vinagre - White Asparagus in Oil and Vinegar
- Ensalada Mixta – Mixed Green Salad
- Esparragos con Alioli – Asparagus with Alioli Sauce
