In Season: Asparagus

As we spring ahead to warmer months, one of my favorite vegetables starts to push above ground; asparagus. Asparagus is nutritionally dense and super easy to cook. Asparagus spears are loaded with micronutrients and are very low in calories, fat, and sodium. 

They’re an excellent source of: vitamin K, vitamin A, zinc, and folate, while also being a good source of thiamine (vitamin B1) and riboflavin (vitamin B2).  

Asparagus can be found in many varieties including green (most common), purple, and white. You’ll be most likely to find these varieties in late spring and early summer when their harvest is at their peak. Farmers markets are a great place to check for unique variations and to source your asparagus as locally as possible which also translates to even higher nutrient dense produce. 

Asparagus can be prepared in so many ways and the tender stalks take just minutes to cook:

• Chop, sauté and mix into a Hearty Vegetable Frittata for a weekend breakfast or on-the-fly dinner option
• Roast the spears tossed in olive oil and sprinkle with some freshly grated Parmesan cheese.
• Grill a bunch with some mint and bright lemon zest
• Thinly slice raw spears and toss them in this crunchy salad with shaved Parmesan and toasted pine nuts. 
• Top cooked asparagus with a poached egg or French-ify with a rich creamy beurre blanc or hollandaise sauce.

Want more cooking inspo? Check out more asparagus recipe ideas and browse our springtime veggie options!