Asparagus in Spring

• Asparagus is an elegant vegetable, yet simple and full of nutrients.

• It is a perennial herb and a member of the Lily of the Valley family.
• The peak season is April, May and June.
• The green variety is higher in nutrients. It acts as a stimulant to the kidneys and a blood purifier.
• Select firm, bright green spears with tightly closed heads.
• Use within a few days from purchase (or picking); store in refrigerator with ends wrapped in damp paper towel.
• Asparagus may be used raw in a green salad; lightly steamed; or grilled. Cut about 1" off ends before eating or cooking.