It’s officially asparagus season! These tasty spring spears pack a nutritional punch with vitamins and minerals, and are easy to cook. Read on for asparagus cooking tips, how to pick it out at the grocery store, health benefits and fun facts.
- Asparagus can be green, white or purple.
- Peak season is April through late June. (Related: How to Grow Asparagus)
- Choose bright green asparagus stalks with purple-tinged tips.
- Look for stalks that have a smooth skin, uniform in color and have a dry, compact tip. Avoid wilted or limp stalks. Shriveled stalks are a sign of age.
- To store asparagus, wrap the stem ends in damp paper towels for several days. To extend the life, refrigerate stalks, tips up in a cup of shallow water.
- To prepare, trim woody ends from asparagus spears. You can cook the spears as they are, or peel the skin (with a potato peeler) to make stalks more tender.
- Asparagus can be broiled, steamed, grilled, roasted or sautéed.
- Asparagus is high in fiber, folate and potassium.
- Asparagus contains bone-building vitamin K along with many antioxidants, including vitamins E, A and C.
- Each spear of asparagus has just 4 calories and contains no fat or cholesterol.
5 Asparagus Recipes