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Preview of Asparagus


May 1 - June 15

Harvest Period

May 1 - June 15

Asparagus has been praised throughout history by such figures as Julius Caesar, Louis XIV, and Thomas Jefferson. This tender green spring/early summer vegetable bursts with flavour and couldn’t be easier to prepare.


What to Look For


Look for straight green spears with tight green or purple heads. Bigger is not better here—freshness is what makes the difference.


Cleaning and Preparation


Because the stems can contain sand, make sure to wash them thoroughly under running water. Snap off the tough woody ends, which are not eaten.




Asparagus is best when fresh, but it can be stored for two or three days in the refrigerator. Wrap the ends in damp paper towels and then cover the bunch with plastic wrap, or stand the spears up straight in a container of water and cover the tops with a plastic bag.


Nutritional Information


Asparagus is a very good source of vitamins A, C, K and folate.


8 spears of cooked asparagus (with ½” base) provide 25 calories, 0g fat, 4 g carbohydrate, 2g dietary fiber and 2g protein.


How to Use


To preserve the nutritional value and refreshing texture of asparagus, don’t overcook it. Spears can be cooked on the stove in a little water and salt (for three minutes or less); they can also be steamed, tossed with oil and herbs and roasted in a hot oven, microwaved, or stir-fried. Asparagus also makes a lovely cold salad with hard-boiled eggs or smoked salmon.