May is National Asparagus Month. Asparagus is in season February to June. Asparagus is a good source of folate, vitamin C, vitamin A, and antioxidants. Asparagus is a great addition to your healthy, plant-based meals.
Fresh raw asparagus has a firm (not limp) stem, and the tips are bright green or purple. Keep asparagus fresh by refrigerating raw asparagus upright like a bouquet with the bottoms of the stalks in water. Or, wrap the bottom of the stalks in a damp paper towel and place in a plastic bag.
Rinse asparagus in cold water before cooking and cut off the bottom of the stem. Leave the top of the spear.
You can simply sauté asparagus spears in a skillet with a little olive oil, salt and pepper over medium heat. You can roast asparagus in the oven or cook it on the grill in the summer.
Check out these asparagus recipes for inspiration: