Asparagus can be found in three colors: green, white, and purple. White asparagus is grown under the soil, so it is never exposed to sunlight and never turns green.

Asparagus is a stem vegetable and the roots can grow 20 feet deep.

Asparagus is related to onions, leeks, and garlic.

Nutrition and Seasonality

Key Nutrients

Folate – Helps prevent birth defects, is needed to make DNA, and helps your cells divide, including red blood cells.
Vitamin C – Helps wounds heal, is important for the immune system, and is an antioxidant, which protects cells from damage.
Vitamin K – Needed for blood clotting, preventing excessive bleeding.

Seasonality

Fresh asparagus grown in Wisconsin is available in May and June.

Involve Your Children in Cooking

Children can:

Sprinkle salt, pepper, or garlic
Rinse asparagus under cool water
Snap off the woody ends
Break asparagus into pieces

Select: Choose asparagus stalks with dry, tight tips. Avoid limp or wilted stalks.
Store: Wrap the ends of stalks in a wet paper towel and place in a plastic bag. Refrigerate for up to 4 days.
Prepare: Snap off the woody ends, about 1-2 inches. Enjoy raw, steamed, boiled, grilled, or roasted.

Add Asparagus to Your Favorite Family Meals

Add bite-size pieces of asparagus to creamy soups.
Dip asparagus spears in a healthy dip or dressing.
Use leftover cooked asparagus in your scrambled eggs.
Add asparagus to roasted potatoes, rice side dishes, or pasta salad.

Books

Inch by Inch: The Garden Song by David Mallett
The Mighty Asparagus by Vladimir Radunsky
Ryan and the Asparagus by Mathew Horejsi
The Vegetables We Eat by Gail Gibbons

Kid Approved Roasted Asparagus

Rinse asparagus spears and trim the ends.
Asparagus is ready when it is tender.
Spread out on a foil-covered baking sheet.
Drizzle with olive oil and sprinkle with salt, pepper, and minced garlic or garlic powder.
Roast at 400°F for 10-15 minutes.

Garden Connection

Planting

Asparagus plants are usually grown from one-year-old crowns (an underground stem). This provides a crop more quickly than if asparagus is grown from seed. Plant asparagus early in the spring. Asparagus requires about three years from the time of planting to establish permanent roots and produce quality spears. If uncut, the edible stalks develop into fern-like plants in warmer temperatures. In the first year, it is essential for ferns to develop and for the spears to be left unharvested so the roots can develop. Asparagus will return every year for 20 to 30 years!

Harvesting

Harvest asparagus in the late spring and early summer. It is best to wait until after the third year of growth to harvest your first crop. Snap or cut spears close to the ground that are pencil-thin and 5 to 8 inches long. Refrigerate asparagus for up to four days by wrapping the ends of stalks in a wet paper towel and placing them in a plastic bag.