Michigan Spring Asparagus

I have always associated asparagus with Springtime. Normally, this happens around Easter (March – April months). We are all waiting for warm weather and excited to roast our lambs and serve it as the Spring vegetable. For aficionados, it is a time to celebrate and figure out how to make asparagus apart of every meal.

I prefer the green asparagus, but I do love using white and purple to brighten up your typical, green veggie plate. The colors along with their natural texture can add so much dimension. White does not grow in the sun (hence the lack of color!), and it tends to have a more subtle taste than green. I also prefer a thinner stalk… however, I’ve been told the thicker, the sweeter it will taste!

How do you know if your asparagus is fresh?

I would smell the asparagus first! If it smells okay, then cut the ends off to see if they are moist. If they are dry, they are old. To keep your vegetables from aging too quickly you can cut them about half an inch off from the bottom. Then place them in a glass with a few inches of water and refrigerate.

The best part is the diversity! Grilling, steaming, boiling, sautéing, however you like your asparagus just remember not to overcook them. And if you’re concentrated on health benefits, the simplest preparation is usually the best way to get the most of the nutrition factor. I try to keep it simple. I use a wide shallow pan filled with a few inches of water. Then add a touch of vinegar (this stops it from turning brown and boiling). While the asparagus cook through, drizzle them with extra virgin olive oil, squeeze a Meyers lemon, and add a pinch of salt and pepper and toss.