Asparagus

Season: Mid-April through June

Varieties:  There are many varieties of asparagus. The green Jersey varieties are most common. Asparagus also comes in white and purple varieties. Stalk diameter can range from thin to very thick.

Nutritional Information:  The bottom line...Asparagus is very, very good for you due to its high, diverse and well-balanced vitamin and mineral content. It is also low in calories. Asparagus is a vitamin K goldmine. Five stalks of asparagus have about 20 calories, 10% DV of vitamin A and 15% DV of vitamin C.

Storage:  Asparagus should be eaten immediately, or kept in the refrigerator no more than 2-3 days. To store them, snap off the ends and stand stalks upright in a container with 1” of water, or wrap a moist paper towel around stems and keep them in a plastic bag. Do not wash them before storing.

Tips: There are 6-8 asparagus spears in a cup, which is considered one serving.  Asparagus can be kept frozen for up to 8 months. Trim and leave whole or cut into 2-3” lengths, blanch until bright green and still crisp. Submerge in ice water immediately, dry and seal in airtight plastic bags. Asparagus can be canned and is also well suited to pickling.

Recipes: How to cook asparagus,  Sesame Asparagus, Lemon Lovers' Asparagus