Back to Basics: Asparagus

The beginning of spring is the perfect time to start incorporating seasonal vegetables into our diet. Early spring harvests some of the best-tasting and best-for you vegetables.

Name: Asparagus officinalis

Origins: Native to Europe, northern Africa, and western Asia.

Peak Season: March-June.

Nutritional Value: Asparagus is high in vitamin C, E, protein, manganese, selenium, fiber, and is known for it's anti-inflammatory and diuretic properties.

Prep: There are many ways to prepare asparagus: roasted, grilled, steamed, sauteed, blanched...it's even great pureed into a soup. Pick spears that are bright green with firm stalks and heads, and are not dried out or woody at the bottom. Store with a damp paper towel around the bottom, wrapped in plastic in the refrigerator, and use within 2 days of purchase.

Recipe: Penne with Roasted Asparagus, Broccolini, and Goat Cheese

Here are a few more of our favorite asparagus recipes: