Asparagus are members of the lily family and the spears are actually the young shoots of what would grow to be a giant fern-like plant if we didn't eat them. Asparagus take a good bit of time to produce a yield - typically 3 to 4 years from the day the seed is planted. The peak time for asparagus is March through June - depending on your region. Spears harvested earlier in the season tend to be thin, and those harvested later in the season tend to be fatter. The thickness does not indicate tenderness -that’s related to how the plant is grown and how soon it is eaten after harvest. Asparagus is high in folic acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.


Recipes (3)

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Cream of Asparagus Soup View
Sautéed Garlic Asparagus View
Prosciutto Wrapped Asparagus View

Nutritional Information

Serving Size 1 Cup
Calories 27
Carbohydrates 5.2 g
Dietary Fiber 2.8 g
Protein 2.9 g
Vitamin A 20 %
Vitamin C 13 %
Calcium 3 %
Iron 16 %