Asparagus, often playfully rearranged into the anagram “a sugar spa,” is gaining attention in Washington, where farmers tout its health benefits and culinary potential.
According to Alan Schreiber, Executive Director of the Washington Asparagus Commission, this vibrant vegetable is celebrated for being low in sugar and rich in essential fibers, vitamins A, C, and K, as well as antioxidants.
Schreiber emphasizes the nutritional value of asparagus, stating, “It is generally one of the most healthy things you can eat.”
Washington reigns as the largest asparagus producer in the United States, and local chefs insist that the state’s crop is among the finest available, particularly during the peak harvest season from late March to June. Some diligent farmers even extend their picking efforts into August.
Daniel Mallahan, the chef and owner of Driftwood on Alki Beach, believes in sourcing local ingredients, particularly from Canales Produce, a small farm in Concrete, Washington, owned by Mannie Canales.
“(He) grows some of the most consistent product that I’ve ever gotten,” Mallahan states.
Starting the season with young, tender asparagus, the vegetables develop deeper flavors as they grow, leading to delicious seasonal dishes that Mallahan creatively prepares.
He serves grilled asparagus with goat’s milk, Chèvre spuma, fermented garlic, pickled asparagus relish, and Coppa made from the rich Mangalitsa pig, priced at $22.
Looking forward, Mallahan collaborates with Canales to cultivate white asparagus by next year, a process that involves burying the green stalks to maintain their pale hue.
The adaptability of asparagus allows it to shine in various culinary forms, from starters to garnishes, and even desserts.
Daisley Gordon, chef and owner of Cafe Campagne located in Pike Place Market, reveals that when asparagus is in season, it influences every dish on his menu, and this week, he launches an innovative asparagus ice cream.
Schreiber suggests an original dessert twist by creating an asparagus cake inspired by traditional carrot cake recipes, swapping in the vegetable for the sweet root.
Duke’s Seafood is known for serving its signature Bloody Marys, which come richly garnished with two jumbo prawns and asparagus, creating a refreshing and hearty cocktail option using Dimitri’s Bloody Mary mix.
For a more classic presentation, restaurants like Spinasse offer sautéed asparagus paired with pea vines and basil pesto, providing a delicious side dish that complements numerous entrées.
At Artusi, the adjacent bar to Spinasse, chef Stuart Lane cooks up delightful cavatelli with asparagus, garlic, and bacon, showcasing how this vegetable can elevate pasta dishes.
Nathan Lockwood, the owner and chef of Altura and Carello, grows asparagus in his backyard garden and appreciates its early spring arrival after the long winter.
“We’ve been waiting for four or five months for something green to come,” he notes, as he serves a white asparagus panna cotta with caviar and other inventive asparagus dishes at his restaurants.
Carello regulars particularly favor the asparagus ravioli, highlighting the vegetable’s versatility once again.
At Sunny Hill, a casual yet gourmet pizzeria in Crown Hill, asparagus is melded with chickpeas, pimento, and preserved lemon, highlighting its adaptability as a shared starter.
For a unique Japanese perspective, Mutsuko Soma at Kamonegi in Wallingford prepares crispy asparagus tempura, complemented with saltwater eel and seaweed vinaigrette—a dish that captivates guests.
When selecting asparagus, Schreiber advises consumers to opt for thicker stalks with deep colors, whether green or purple, as quality and freshness mark superior produce.
Local chefs Lane and Lockwood strongly prefer Washington-grown asparagus due to its freshness; unlike out-of-state and international crops, which can take months to reach local markets.
“The stuff we grow looks better and tastes better,” Schreiber concludes.
Freshly harvested asparagus also retains more nutrients, further ensuring a healthier addition to any meal.
However, pairing asparagus with wine can be challenging, prompting industry experts like Advanced Sommelier Christopher Chan to recommend some of Washington’s finest local wines to complement this seasonal delight.
Through innovative preparation and sourcing, Washington’s asparagus continues to be not just a vegetable but a circular narrative of health, flavor, and local culinary culture.
image source from：https://seattlemag.com/food-drink/stalk-market/
