The advent of spring brings the warm weather and the start of asparagus season, needed to produce the most mouth-watering asparagus. April, May, and the first weeks in June are prime months to buy this local, tasty and nutritious vegetable in Idaho. Asparagus is low in calories and a great source of fiber, folate, and vitamins A, C, and K. As the days warm, asparagus grows rapidly –sometimes 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, high-quality vegetable.
Idaho asparagus does what?
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 with a crisp, fruity glass of Idaho Riesling.
What to look for: choose bunches with tightly closed tips and no flowering. Stalks should be bright green and firm. Thickness is a matter of personal preference.
How to Store: it’s best to cook asparagus 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.