Fresh, organic asparagus is a springtime superfood. Tender, tasty and nutritious, this versatile veggie is also super simple to prepare. Throw it on the grill whole, chop and toss in a fresh spring salad or top simply with rich hollandaise sauce—the possibilities are endless! Spearhead your asparagus season with these great green tips and trivia. 

Local Love: Most of our organic, local produce comes from nearby farms like Capay Organics and Durst Farms in Yolo County. 

In Season: A super spring vegetable, the local crop of asparagus tends to peak in April. 

Ripe & Ready: When choosing asparagus, look for firm stalks that are bright green or purple in color. The tips of the stalks should be tight buds—if the buds have started to open, the stalk will have a woody flavor. 

Super Stats: Just one cup of asparagus provides a wealth of nutrients including vitamin K (vital for bone health), folate (a B vitamin key to healthy pregnancy) and copper (a mineral that helps protect blood cells and other parts of the body). Asparagus also contains anti-inflammatory compounds called saponins, which research shows lower the risk of blood vessel disease and damage to nerve fibers due to aging. 

Did You Know? Asparagus is a member of the lily family, but that doesn’t mean you should put it in a bouquet! 

How to Cook: Asparagus cooks very quickly so for best results, methods of preparation should have high heat and low exposure. Try them grilled, broiled, blanched or, for softer results, steamed. 

Quick Tip: Trim the woody end of the asparagus at the base and blanch in salted boiling water for 20-30 seconds, then shock in ice water. This will help keep its texture while making it a brilliant green color.