Farm Fresh is Best
At Heartland Farms we offer asparagus priced by the pound in common “plastic” bags.  We have found it best not to seal bag airtight, but do fold the top to prevent moisture loss, then place in the  refrigerator crisper.  Will often keep 10 days or more, but usually gets eaten in less than 3 or 4.  Truly fresh asparagus will snap apart when the stalk is held firmly and forced to bend.

What:   Asparagus
When:  April 25 through June 5
How:    Sold on farm by the pound
            1 lb. = $3.00/lb.
            5 lbs. and up = $2.50/lb.

What are the nutritional attributes of Asparagus?
You can enjoy asparagus to the max and not have to worry about excessive calorie intake. For example, 1/2 cup (120 ml) of raw asparagus has only 15 calories, while the same quantity cooked contains 22 calories.

That same 1/2 cup (120 ml) of raw asparagus provides 2.1 grams of protein, cooked offers 2.9 grams, slightly higher. Fiber is not asparagus's high point, offering only 1.41 grams of dietary fiber for that 1/2 cup (120 ml) of raw spears and tips; however, vitamin A, folacin, and potassium are its main attributes, along with trace amounts of B vitamins, copper, and zinc.

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“Asparagus” is from the ancient Greek, who used the word to refer to all tender shoots picked and savored while very young. Asparagus, Onions and Chives are members of the Lily family.  Asparagus is widely cultivated for its tender, succulent, edible shoots. Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region.  For centuries European cultures prized asparagus for its unique flavor texture and alleged medicinal qualities.  They ate it fresh when in season and dried the vegetable for use in winter. As early as 200 BC the Romans had how-to-grow directions for asparagus. They enjoyed it in season and were the first to preserve it by freezing.  In the 1st Century fast chariots and runners took asparagus from the Tiber River area to the snowline of the Alps where it was kept for six months until the Feast of Epicurus. The characteristics of asparagus were well known to the ancient Roman emperors. King Louis XIV of France ordered special greenhouses built so he could enjoy asparagus all year-round.  Asparagus gained popularity in France and England during the 1500’s and came to the America’s with the colonists. Early American Indians dried asparagus for use later or to make medicine. In the dry, arid lands it is especially useful as a natural diuretic or for bladder and kidney problems. It contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems. Asparagus is very high in vitamin K.  Asparagus is highly versatile.  In China, asparagus spears are candied and served as special treats

RAW
Enjoy the sweetness of the fresh spears with a minimum of preparation. Simply wash them, and eat.

Chop, dice, julienne, or shred the asparagus and add to a salad.

Angle cut the spears and create a special salad adding chopped red bell pepper, diced red onion, and dress with a light vinaigrette of olive oil, garlic, lemon juice, and a touch of sea salt.

Create a  raw blender soup with fresh asparagus, avocado, cucumber, lemon juice, garlic or carrot.  Be creative, put in what you like best.  

Cut asparagus into 1-inch (2.5 cm) pieces and put into a bowl. Add some thinly sliced onion, and marinate in the refrigerator using apple cider vinegar, canola oil, garlic, salt and pepper.

over high heat. Immediately turn heat down to low, and steam 4 to 6 minutes.  Eat straight from the pan, or add your favorite topping.  Cheese sauce, salad dressing, butter salt & peeper to taste.  Endless possibilities.

STIR FRY
Stir frying is an Oriental style of cooking that makes for a quick and easy way to serve asparagus. Angle cut the spears and stir fry in a little olive oil and chopped garlic.

ROASTING
Heat the oven to 375 F (Gas Mark 5). Wash asparagus, dry the spears and toss in a little olive oil to coat them. Lay the spears out on a baking pan, and roast in the oven for 20 to 25 minutes, turning several times.  My favorite is to liberally coat the spears with Zesty Italian dressing, to the oven till just tender (about 12 minutes), outstanding !!

BARBECUEING
When you get the urge to fire up the barbecue, prepare the asparagus as for roasting and put them right on the grill, turning very frequently. They will cook in about 6 to 12 minutes depending on your preference for a crunchy or soft texture.  For a real treat, wrap each spear (big fat ones or 3 little ones) with a strip of bacon held in place with wooden toothpicks.  Then to the grill, 10 to 15 minutes, turn frequently.  Most Excellent!