In the Midwest, the opening of farmers markets is a sure sign spring is actually on the way, despite the fact our calendars told us the season began weeks before. There’s a certain spring (pun-intended) in my step as I brace the still-chilly morning air to catch a glimpse of local veggies like asparagus. Those spears clearly signal fresh produce is on it’s way for months to come.
Asparagus is native to the Mediterranean region and today grows throughout most of the United States. Most of us are familiar with the green spears, but purple and white varieties are available as well. When purchasing, choose odorless stalks with dry, tight tips, and avoid limp or wilted stalks. Asparagus can be refrigerated for up to four days by wrapping the ends of the stalks in a wet paper towel and placing them in a plastic bag.
In season: Spring
Nutrition
Asparagus is a good source of antioxidant vitamins A and C. Antioxidants help fight harmful free radicals which may play a role in heart disease, cancer or other diseases. It also contains beneficial fiber and a ½ cup serving is an excellent source of folate, a nutrient that is especially important for pregnant women and children. Like all vegetables, asparagus is free from saturated fat and cholesterol.
Preparation
Prep asparagus for eating by washing under cool running water. Then trim about an inch from the ends. Asparagus can be enjoyed a variety of ways including raw, grilled, roasted or steamed. It makes a tasty side dish and adds flavor and depth to salads, eggs and pasta dishes. Asparagus flavors pair well with olive oil, garlic, lemon and cheeses such as parmesan, brie or goat cheese.
Recipes
Linguine with Shrimp, Asparagus and Tomatoes
