What’s in Season: Asparagus

Ahh, with warmer days fast approaching the grocery store produce department will start filling up again with fresh, seasonal, spring time vegetables. One of these glorious spring favorites is asparagus!

The name, asparagus means “sprout” or “shoot,” because it literally grows from the shoot of the perennial plant, which is planted in deep sandy soils. Asparagus is grown and harvested in the United States from January to May. During these months you can expect to find asparagus at its freshest and at reasonable prices at grocery stores and farmer’s markets.

• Nutritional Properties: This green vegetable provides an enormous amount of nutritional value. It is high in Folic Acid and is a good source of potassium, fiber, ruitin, thiamin, and Vitamins A, B6 and C. Asparagus is also very low in calories, with only about 30 calories per 8 stalks.
• Storing Asparagus: To keep asparagus fresh, it should be stored in the refrigerator. Asparagus should be wrapped in a moist paper towel or placed upright in a tall cup with approximately two inches of cold water. Asparagus is best if used within 2 or 3 days of purchase. If unable to use asparagus within this time frame, it may be frozen. To freeze asparagus, thoroughly wash spears and blanch in boiling water for 2 to 3 minutes. Immediately cool the blanched asparagus in ice cold water; drain well, place in freezer safe packaging, and freeze for up to eight months.
• Preparation Ideas: Asparagus can be grilled, steamed, boiled, or sautéed. It is a very tasty vegetable eaten on its own or it can be added to stir-fry, pasta dishes, and even pureed for soup.

Are you ready to eat this healthy, seasonal green veggie? Well, try this recipe for steamed asparagus with tangy garlic vinaigrette!

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Chef Heather attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was nine years old in her mother’s kitchen. She is an avid crockpotter and knows how to get food on the table in a pinch. She currently serves as a writer and recipe developer for meal planning site www.foodonthetable.com