A member of the Lily family, asparagus is one of the most nutritionally well balanced of all vegetables. Under ideal conditions, an asparagus spear can grow 10 inches in 24 hours. And if well taken care of, a planting will produce for 15 years before needing to be replanted. Michigan is the third largest asparagus producing state in the nation producing nearly 25 million pounds a year. It is harvested from late April or early May through June.

Health Benefits:

Asparagus is the leading supplier among vegetables of folic acid, which is necessary for blood cell formation, growth, and prevention of liver disease. It also plays a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year. Asparagus is also very low in sodium and calories, and is a good source of potassium and fiber.

Selecting:

Choose firm, fresh spears with closed, compact tips. And make sure the bunch has uniform diameter so that all spears cook in the same amount of time. Larger spears are more tender.

Storing:

Keep fresh asparagus clean, cold, and covered. Trim the stem end about 1/4 inch, and wash in warm water a few times. Dry and place in moisture-proof wrapping. Refrigerate and use within 2 or 3 days. To keep fresh, wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water.

To freeze, wash asparagus thoroughly. Trim the stem end slightly, and leave spears whole or cut into 2-inch lengths. Sort according to stalk thickness. Blanch in boiling water, then submerge immediately in ice water. Drain well, and pack in freezer bags or containers with no excess air space. Use within 8 months. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not refreeze.

Preparing and Cooking:

Trim stem ends slightly, and cook fresh asparagus for 5 to 8 minutes in boiling water for a crisp and tender result. Asparagus does not have to be peeled, but some prefer it that way. Use a vegetable peeler to peel the skin from the stalk, especially toward the base.

Although most people prefer asparagus cooked, it is safe to eat raw. Just rinse well in warm water, and serve cold with a dip.

To microwave fresh asparagus, place a pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about 1/4 cup water, and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears and 3 to 5 minutes for cuts and tips. Stir halfway through cooking time.

Microwave frozen asparagus in a covered microwavable baking dish with 2 tablespoons of water. Cook at 100% power for 4 to 7 minutes, stirring or rearranging once.