The Local Feed: Asparagus comes to local markets

Asparagus is one of the earliest Michigan crops. Did you know that Michigan, home to 125 asparagus farms, ranks third in the nation for asparagus production? Our farmers produce up to 25 million pounds of asparagus seasonally on approximately 11,000 acres of farmland. This is worth an estimated 15 million dollars annually. Asparagus is low in calories and has three grams of fiber per 5.3 ounce serving.

The freshest asparagus will be found at a local farmers market. We have several markets in Grand Rapids. Look for spears with tight, smooth tips. The whole stalk should be smooth and taut. Don’t purchase wilted asparagus. It will not keep well and it will not be tender when cooked. Always wash it in a sink of cold water, swishing it around and being especially careful to remove sand and grit from the ends. It is best stored in the refrigerator in a tall container with the cut ends sitting in water. It stays fresh for over a week this way.

Asparagus can easily be added to soups risotto, and stir fries. Or it can be prepared by steaming or roasting and then added to green salad, potato salad or omelets. Also serve it in pasta dishes, on top of pizza or just dipped in aioli. To roast it, my favorite method is to use a grill, a hot oven or a frying pan. Put the asparagus spears on a plate and drizzle them with olive oil. Then, roll them in the oil to coat. Add some salt and pepper and roast them up. I let them get a bit beyond tender – so the ends just start to caramelize in the oil.