Season:
April through May.
Nutrition Facts:
Asparagus is a good source of vitamin A and folate. One-half cup of fresh, steamed asparagus has 22 calories, 2 grams of protein, and 4 grams of carbohydrate.
Selection:
Choose bright green stalks with tightly closed tips. The most tender stalks are apple green in color with purple-tinged tips.
Storage:
Fresh asparagus will keep 1-2 weeks in the refrigerator. Refrigerate upright with cut ends in water or with cut ends wrapped in wet paper towels in a plastic bag.
Preparation:
One pound of asparagus will yield 4 one-half cup servings, about 6 spearsper serving. Wash asparagus thoroughly in cool,running water. Eat asparagus raw or lightly boil,steam, stir-fry, or grill. Overcooked asparagus willbe mushy. Try seasoning it with herbs, butter, orParmesan cheese.
Source:
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.
