Spring, Summer

Region of Origin:



Asparagus appears in green, white, or purple colors with long, thin, firm stalks. The thinner the stalks are, the more tender the asparagus, although white varieties tend to be thicker. Asparagus is high in vitamin A, and is also a good source of vitamin C, minerals, and antioxidants.

How to Prep

Wash thoroughly. Break off any tough ends by snapping asparagus at the base. Stalks will naturally snap where they become woody instead of tender.

UNCOOKED: Chop and add fresh to salads.

ROAST: Preheat the oven to 424°F. Drizzle asparagus with cooking oil. Spread in a single layer on a baking sheet and sprinkle with salt and pepper. Roast for 10-15 minutes, until tender but still crisp.

BOIL: Add to salted, boiling water for 3 minutes until tender, but still slightly crisp. Remove from the water, and serve with salt and pepper, and some oil or butter.


Asparagus is best served right way, but may be stored in a plastic bag or reusable container in the refrigerator for 3-4 days. Stalks may also be stored upright in the refrigerator in a shallow container of water for a few says.