Spring has sprung and with it comes the warm weather needed to produce the most mouth-watering asparagus. April, May and a few weeks into June are prime months to buy locally grown asparagus and you don’t have to go far to find this tasty and nutritious vegetable in Idaho.
As the days warm up, asparagus grows rapidly – sometimes growing as much as 5 inches in one day! Producers pick asparagus daily, cutting each stock by hand. Harvest usually starts mid-April and typically peaks around Mother’s Day. Hydro-cooled after cutting to keep it in its finest form, our producers have mastered the art of harvesting this fresh, healthy and high-quality vegetable. You can find Idaho asparagus at retailers, farmers markets and farm stands across southern Idaho.
With so many ways to prepare asparagus, the variety of recipes seems endless. Grill it, steam it, sauté it with other vegetables or combine its nutty flavors with smoked trout and finish it off with a crisp, fruit filled glass of Idaho Riesling.
What to Look For: Thickness is a matter of taste, and stalks should be bright green and firm. Choose bunches with tightly closed tips and no flowering.
How to Store: Asparagus is best cooked the day it’s purchased, but it can be kept in the refrigerator for up to five days in one of the following ways: Wrap the bottoms of the stalks in a damp paper towel and place in a plastic bag, store in crisper, or stand the bundled stalks in a bowl with about an inch of water.