Season:
April through May.
Nutrition Facts:
Asparagus is a good source of vitamin A and folate. One-half cup of fresh, steamed asparagus has 22 calories, 2 grams of protein, and 4 grams of carbohydrate.
Selection:
Choose bright green stalks with tightly closed tips. The most tender stalks are apple green in color with purple-tinged tips.
Storage:
Fresh asparagus will keep 1-2 weeks in the refrigerator. Refrigerate upright with cut ends in water or with cut ends wrapped in wet paper towels in a plastic bag.
Preparation:
One pound of asparagus will yield 4 one-half cup servings, about 6 spears per serving. Wash asparagus thoroughly in cool, running water. Eat asparagus raw or lightly boil, steam, stir-fry, or grill. Overcooked asparagus will be mushy. Try seasoning it with herbs, butter, or Parmesan cheese.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.