Asparagus is a member of the lily family. It is a nutrient-dense food high in folic acid and a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

TIPS

Selection

• Asparagus should be fresh, firm and tender, and have a deep green color. The stalks should be straight and of uniform size, with lighter green bottoms. The tips should be closed and compact.

Storage

• Store asparagus in the crisper or produce drawer of the refrigerator and use within a day or two after purchasing for best flavor. Wash right before eating. Store in area with good circulation and away from ethylene-producing fruits to avoid toughening, bruising or decay.

Preparation

• Asparagus is always eaten cooked and best when cooked until tender, but still firm.
• Before cooking, cut or snap off the base of the stalk, which can be cooked or pureed to make soup.
• Wrap prosciutto or ham spread with cheese around blanched asparagus spear.

Safe Produce Handling Suggestions

Always wash all fresh produce with cool running water immediately prior to eating or preparing. Tanimura & Antle produce is harvested at the peak of freshness directly from the field.

1. Wash hands with hot soapy water before and after handling fresh produce.
2. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.

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