In Season: May to June
Asparagus is one of the sure signs of spring. It is one of the first things to break the ground and is best eaten as fresh as possible. Eat it steamed, grilled, stir fried or raw. Flavours to pair asparagus with include lemon, butter, olive oil, dill, curry and garlic.
Asparagus is best eaten shortly after it is harvested when the tips are still nice and firm. To store asparagus cut off ends and place upright in a jar filled with 1 inch of water. Refrigerate for up to 2 weeks. If you’d like to keep asparagus longer try freezing it. To freeze, blanch asparagus in boiling water for 2-4 minutes. Remove from water and place in ice water for 2 minutes. Dry and place in freezer bag or container. Frozen asparagus will keep for 4-5 months.
Asparagus s low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Pantothenic Acid, Calcium, Magnesium, Zinc and Selenium, and a very good source of Dietary Fibre, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.