Food of the Week: Aspargus

Enjoy Asparagus This Week

The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring, when its shoots break through the soil and reach their 6-8 inch harvest length. In California the first crops are picked as early as February, however, their season generally is considered to run from April through May. The growing season in the Midwest and East extends through July. According to the WHFoods Rating System Asparagus is an excellent source of eight vitamins and minerals including vitamin K, folate, copper, vitamin B1, selenium, vitamins B2, C, and E.