Asparagus is a spring vegetable, a flowering perennial plant species. Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody. Water makes up 93% of Asparagus's composition. Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B, calcium, magnesium and zinc, and a very good source of dietary fibre. The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. In Asian-style cooking, asparagus is often stir-fried.
In-Season: Mid May - Mid June
How To Buy: Choose firm, bright green asparagus stalks with plump, tightly closed tips. Fading color is a sign of deterioration. Check the stem ends to make sure they look freshly cut, not shriveled or dried out.
How To Store: Uncooked asparagus will stay fresh for three to four days in the refrigerator. The secret is to keep the vegetable cool and damp. Store spears upright in a container with the stems wading in an inch of water, then cover loosely with a plastic bag. Easier still: Wrap the ends in moist paper towels and drop the bundle into a plastic bag.
Farms in Connecticut: