Healthy Recipes

Featured Ingredient Asparagus

Summer is here, and so is Asparagus!

Peak asparagus season in Ohio occurs in spring from around April to June! It is a hardy vegetable that can grow in rough conditions and originates from the Mediterranean area. Though most often purchased in its green color variety, asparagus can also be white, pink, and purple. A cousin to garlic, this vegetable will unfurl like a fern and even flower if left to grow.

Nutrition Facts:

Asparagus is full of antioxidants that come from vitamin A, vitamin C, and polyphenols.
Asparagus is also a good source of folate, an important nutrient for healthy pregnancies.
Asparagus is high in vitamin K, which is essential for blood clotting and bone health.

Which Ones to Pick at the Store:

Look for stalks that are thin, as these will be the most tender and less likely to be tough and woody.
Choose asparagus bunches that are brightly colored, with closed shoots at the top.
Avoid bunches that are limp, wilted, dull, or musty smelling.

Store It:

Eat your asparagus as soon as you can! They will start to wilt quickly.
The best way to store asparagus is to trim off just a little bit from the ends and place them upright in a glass of water, like flowers in a vase. Store them in a refrigerator for 2-3 days.

Cook It:

Asparagus is delicious roasted, sautéed, fried, steamed, grilled, and boiled. You can even eat them raw!
Try tossing shaved asparagus into a salad, or mixing it into omelets, casseroles, stir fries, or pastas.

Fun Fact:

Be sure to trim the woody, fibrous ends of the asparagus before cooking and eating. This can be done by chopping off the bottom inch with a knife or by grasping the middle of the stalk in one hand and the bottom end in the other and bending until the stalk snaps in two. The spear will naturally break off where the tender part of the stalk meets the tough end.

Got a Great Recipe for the Ingredient of the Month?

Send your favorite asparagus recipe and a picture of your delicious meal to [email protected]!

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