Asparagus Nutrition, Selection, Storage and Availability Asparagus is high in Vitamins A and C, and is a good source of folate. It is also low in calories and contains no fat or cholesterol. The primary type of asparagus on the market today is green asparagus, which is prized by Americans; however, Europeans prefer white asparagus. When purchasing asparagus, look for compact tips and smooth green stems that have a uniform color down the length of the stem. Stems should be firm, yet tender. Avoid withered spears and check the cut end for signs of drying. For best storage results, refrigerate asparagus immediately. Wrap in a damp cloth and place in the refrigerator. Asparagus can be eaten raw, roasted, steamed, boiled or used in other dishes such as casseroles. Fresh Asparagus is available in Wisconsin in May and June.
Asparagus Extras The word asparagus comes from the Greek word Asparagos that means sprout or shoot. A hardy perennial, many see asparagus as the harbinger of spring, because it is available early to late spring. Asparagus is also referred to as the “aristocrat” of vegetables.
Information from the Wisconsin Fresh Market Vegetable Growers Association, the Wisconsin Department of Agriculture, Trade & Consumer Protection and the University of Wisconsin-Extension.