Asparagus Season


It seems as though spring has finally sprung here in upstate NY (thankfully!) and so marks the coming of asparagus season. Since it’s available seemingly year round in some of our big-box groceries these days it may be easy to forget that the freshest, most tasty, asparagus shows up right about now if you are getting it locally. But it’s only available for a relatively short period, usually only around 6 weeks in most parts of of the U.S.

Aside from its delicious flavor and versatility in many dishes(see the recipe links below for some simple dishes and downright daring ways to try asparagus), there are many nutritional benefits to these beautiful spears. Asparagus is an excellent source of Folate and Vitamins A, C, and K, just to name a few.

To pick up some of your own, look for bright green stalks with plump, tightly closed, tips. To store, before sticking them in the refrigerator, rinse with cold water, pat dry and wrap the base with the damp paper towel or store standing up in about an inch of water. Eat within 2-3 days for the best flavor and nutritional value.

As I already mentioned, asparagus lends itself to many types of dishes; you can eat it raw, boil it, steam it, stir-fry it, the possibilities are endless. I like to toss some chopped spears in with scrambled eggs or serve the whole spears as a side dish by roasting them in the oven (about 10 mins. at 450) with a touch of olive oil and seasonings like thyme and rosemary.

Here are few other suggestions to help you take advantage of asparagus season this year:

Posted in Chew On This,Going Local,Recipes by Liz on April 8, 2008 | Permalink | 1 Comment

One thought on “Asparagus Season

  1. Dan says:

    I love the blog – great tone, informative and best of all, Green!

    I was hoping you might be interested in taking a look at a site I’ve just launched in the last month (it’s the URL I provided with my name.) Also, we’re having a fun debate today about Genetically Modified foods that I thought you and your readers may enjoy. I’m sure your opinions would be invaluable. Keep up the great work!

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