In season, asparagus showing up at local farmers markets

Spring is in the air, and asparagus is arriving at local farmers markets.

Asparagus is a perennial plant that lives for 15 years or longer. It grows for 2 years before the initial harvest so the plant can establish an extensive root system to support rapid growth. An asparagus spear can grow up to 10 inches in 24 hours! It also contains compounds that repel bugs, so pesticide use is often minimal.

Asparagus comes in various colors, such as green, purple, and white. The spears of the green and purple varieties are grown above ground, while those of white varieties are grown underground to prevent chlorophyll formation.

Select asparagus spears having stems that are firm, smooth skinned and uniform in color. The tips should be dry and compact. For green asparagus, the stems should be bright green with purple-tinged tips. Stalk thickness is not an indicator of vegetable quality but a characteristic of the asparagus variety.

Store asparagus in the refrigerator at temperatures between 38 and 49 degrees. If you are not going to use your asparagus immediately, wrap the stem ends in a damp paper towel and store in the refrigerator. To extend the shelf life, stand the spears (tips up) in a shallow pan of water (as if in a flower vase).

Purple asparagus tends to be sweeter because of slightly higher sugar content and is preferred for serving in salads and other raw styles. White asparagus has a mild flavor. For maximum sweetness and nutritional benefits, consume the asparagus close to harvest. Asparagus is low in calories, high in fiber, and contains no fat or cholesterol.

Enjoy asparagus either raw or cooked. When preparing, snap off the woody ends of the spear, and wash in cool, running water with a gentle scrub to the stems. If additional stalk tenderness is preferred, use a potato peeler to shave the outer skin off the stalks.

Cooked preparations include boiled, steamed, grilled, roasted, or sautéed. Asparagus can be added easily to omelets, soups, casseroles and stir-fry dishes. For oven roasting, snap off the ends, arrange on a cookie sheet, brush lightly with olive oil, and sprinkle with seasoning of choice such as Italian seasoning, basil, or thyme. Roast in the oven at 350 degrees for 20 minutes or until spears are tender.

Asparagus preserves well for year-round enjoyment. Consider freezing, pickling or pressure canning.

Washington asparagus season lasts about 70 days, so be sure to visit the local farmers markets now for freshest asparagus. You will enjoy maximum flavor from this versatile and flavorful vegetable.

Leigh Rosenberger is a WSU Clark County Extension Master Food Preserver. For more information, contact the Master Food Preserver (MFP) Hotline at 360-697-6060 ext. 5366 or website at clark.wsu.edu.