Selecting and Storing

• Select spears that look moist, firm and fresh. Ones with a larger diameter are more tender.
• Wash thoroughly, pat dry and refrigerate as soon as possible after purchasing.
• Bundle spears and stand upright in a container of water to maintain freshness.
• Freezing: Blanche spears for one minute in boiling water. Rinse in ice water, then drain and pack in airtight containers, leaving no head space.

Fun Facts

• Asparagus is a member of the lily family.
• It can grow as quickly as 10 inches in one day!
• After harvest, the spears grow into ferns, which produce red berries and nutrients that are essential to a healthy crop next year.
• Michigan ranks third in the nation for asparagus production, behind California and Washington.

Nutritional Information:

• A good source of potassium, fiber, Vitamin B6, Vitamin A and C and thiamin.
• Asparagus has more folic acid than any other vegetable!

Recipes:

• Simple preparation: Place in a tall, covered pot with an inch of water. Stand asparagus upright and steam for 5 minutes. (This cooks the tougher stalks, while lightly steaming the thinner tops.)
• Asparagus Frittata
• Citrus-Roasted Asparagus
• Asparagus-Leek Risotto