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.
Here are a few more of our favorite asparagus recipes:
- Spring Asparagus Tart
- Asparagus with Citrus Vinaigrette
- Delicious Asparagus Lasagna
- Spring Greens with Crispy Potatoes, Herbs, and Asparagus
- Asparagus, Prosciutto, and Arugula Salad