Back to BasicsRecipes

Back to Basics: Asparagus

By Kendall Kish | March 25, 2013

Photo: Kendall Kish

The beginning of spring is the perfect time to start incorporating seasonal vegetables into our diet. Early spring harvests some of the best-tasting and best-for you vegetables.

Name: Asparagus officinalis

Origins: Native to Europe, northern Africa, and western Asia.

Peak Season: March-June.

Nutritional Value: Asparagus is high in vitamin C, E, protein, manganese, selenium, fiber, and is known for it’s anti-inflammatory and diuretic properties.

Prep: There are many ways to prepare asparagus: roasted, grilled, steamed, sauteed, blanched…it’s even great pureed into a soup. Pick spears that are bright green with firm stalks and heads, and are not dried out or woody at the bottom. Store with a damp paper towel around the bottom, wrapped in plastic in the refrigerator, and use within 2 days of purchase.

Recipe: Penne with Roasted Asparagus, Broccolini, and Goat Cheese

Photo: Kendall Kish

Here are a few more of our favorite asparagus recipes:



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