Easter dinner is never the same if it doesn’t include asparagus on the menu.  This wonderful spring vegetable is a member of the lily family. It is the young shoots of the asparagus plant that are cut from the spears that are eaten.   They can be boiled, microwaved, and served either hot with a cream or butter sauce, or cold, as a salad.
 
Asparagus is nutrient-gifted and is high in Folic Acid — as well as being a good source of potassium, fiber, Vitamin B6, Vitamins A and C, and thiamin.
 
And, it has no fat, is low in Sodium and contains no cholesterol.  It does have a large water content, though, and its distinctive, though delicate, flavor makes it a valuable addition to the diet at a time when many other fresh green vegetables are not yet ready for the table.
 
Usually, asparagus is a tad pricey in the produce market.  This is due to asparagus plants taking a longer growing time than one might believe. 
 
When grown from seed, asparagus plants should be allowed to grow for three years.  This  allows the crown to develop a strong fibrous root system.   Each crown will send spears up for about 6-7 weeks during spring and early summer. 
 
A well cared for asparagus planting generally will produce for about 15 years without  needing to be replanted.  If the asparagus beds are protected from frost by straw or litter during the winter, they will continue to afford an annual supply.
 
After harvesting is done, the full-grown plant has a beautiful feathery top, shaped like a miniature tree and bears small flowers and bright-red berries– along with  the food and nutrients necessary for a vigorous  crop next time around. 
 
Rejoice in this marvelous food!

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