California Fresh Asparagus. A healthier way of life!

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LARGE QUANTITY RECIPES

The following large quantity recipes are served in the famous Asparagus Alley, a primary attraction of the annual Stockton Asparagus Festival. Asparagus Alley prepares a number of delicious asparagus dishes. Here are the large quantity recipes for a few of our favorites! If you would like more large quantity recipes, please contact the Commission directly at:

California Asparagus Commission: 209-474-7581

FRESH ASPARAGUS SALSA

INGREDIENTS:

1 ½ quarts California Fresh Green Asparagus (diced)
5 #10 cans Diced Tomatoes (drained well)
1 gallon + 1 quart Green Onions (diced)
2 ½ quarts Yellow Onions (minced)
1 ¼ cup Garlic (chopped)
5 cups Mild Peppers (diced)
10 ounces Pepper Juice
15 ounces Lemon Juice
½ cup Cilantro
5 Tbl Salt

ASPARAGUS BEEF SANDWICH or ASPARABURRITO

Base Ingredients per large wok:

8 ounces Olive Oil
8 pounds California Fresh Green Asparagus (chopped)
7 pounds Sliced Beef
3 pounds Diced Onions
1 large serving spoon Garlic
2 Tbl. Aromatic Seasoning

Cooking Procedure:
Place olive oil in hot wok, add onions and get very hot. Add asparagus and beef, cook 3 minutes. Add garlic and remaining seasoning, cook an additional 6-10 minutes.

Procedure for Sandwich/Burrito
Preparation: Sandwich: Fill roll with 1 scoop filling
Burrito: Place 1 scoop filling in center of tortilla

ASPARAGUS PASTA

INGREDIENTS:

2 cup (approx.) Olive Oil
2 large serving spoons Garlic
½ gallon Green Onions (chopped)
½ gallon Mushrooms (sliced)
2 cups Marsala Wine
2 large serving spoons Pesto
1 large serving spoon Italian Seasoning
¾ gallon California Fresh Green Asparagus (chopped)
½ #10 can Chopped Olives (drained)
1 #10 can Chopped Tomatoes (drained)
1 gallons Chicken Stock

Pasta Fusilli
Grated Romano Cheese

Heat olive oil in large wok. Add garlic, green onions and mushrooms. Sauté for a few minutes. Add wine and simmer 2 minutes. Add pesto, seasonings, asparagus, olives and tomatoes. Mix and simmer 3-5 minutes. Add chicken stock. Mix with pasta and serve.

DEEP FRIED ASPARAGUS
(A FAVORITE OF MANY FESTIVAL GOERS!)

INGREDIENTS:

5 cups Cornstarch
7 ½ cups Flower
3 Tbl. + 1 tsp. Salt
2 ½ tsp. Black Pepper
2 Tbl. White Pepper
2 Tbl. Celery Salt
2 Tbl. Baking Soda
1 Tbl. + 2 tsp. Baking powder
10 Egg Whites
6 2/3 cups Cold, Flat Beer
20 cups or 30 lbs. California Fresh Green Asparagus (raw, whole asparagus cleaned and cut above white end)

Peanut Oil
Mix all ingredients except asparagus in a large bowl with a wire wisk until well blended. Dip asparagus individually in the batter and deep-fry them in at least 2 inches of peanut oil for 2 minutes or until golden brown.