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Recipes & Nutrition Analysis for Asparagus

Asparagus stalks are a good source of folate, vitamin A, and vitamin C.


When selecting asparagus, choose odorless, bright green stalks with dry, compact tips, avoiding limp stalks.

To prepare the asparagus, snap or cut off the white part of the end of the stalk. (Save these white ends for making soup stocks!)

To store, wrap the ends of the stalks in wet paper towel and place them inside of plastic bag.

Refrigerate immediately and use as soon as possible. Asparagus' sugar will turn rapidly to starches, reducting flavor quickly.


ref: Fruits and Veggies More Matters, “From Asparagus to Zucchini – A Guide to Cooking Farm-Fresh Seasonal Produce (3rd Edition)

Show only recipes in season

Roasted Asparagus

This simple and delicious recipe is perfect for a healthy vegetable side dish!

Recipe courtesy of FareStart - FareStart prepares fresh, local, and seasonal food in their dedicated kitchen and provides nutritious, quality meals to local childcare centers and schools.

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