Food Facts: Asparagus
You know it's spring when the asparagus is fresh
Michigan is the second largest producer of asparagus in the United States. This vegetable is a nutrient dense, “clean 15,” low pesticide food because of its early and short harvest period from May to June. Asparagus is versatile: it can be grilled, steamed, marinated, boiled, roasted, broiled, sautéed and can be used as an appetizer, in salads, with grains and served on its own. Asparagus has only 40 calories in a cup and is high in vitamin K and folate. Plus it is a good source of potassium, thiamine, fiber and vitamin B6. —Joan Trute, R.D.