How to select for best flavor:

Select straight, firm stalks with tightly closed tips. Asparagus should be green for about two-thirds of its length, unless you are buying white asparagus. Most people prefer large stalks, but the smaller ones tend to be more tender and have a more delicate flavor. Avoid limp, wilted asparagus, as well as stalks that are flat or angular. These will tend to be tough and woody.

Peak of the season:

Ninety-Six percent of the asparagus crop comes to market between March and June with a peak in April and May. Most of the U.S. asparagus comes from California or New Jersey.

Nutritional value:

Asparagus contains fair amounts of protein and potassium. It also is a good source of vitamins A (green only), B1 and C. Asparagus contains the enzyme asparagine, which stimulates kidney function. It is also one of the vegetables known to increase the hemoglobin count of blood. Asparagus is also a good source of fiber . Four spears, cooked, contain about 15 calories, almost no fat and only 2 grams of sodium.

General information:

Asparagus should be eaten very soon after it is brought home. If you have to keep it in the refrigerator for a few hours, or a day at the most, keep the ends in water as you would fresh flowers. Slightly wilted stalks can be revived this way as well. Before cooking, wash thoroughly to get rid of sand and grit and break off the tough, woody parts of the stalks at the point where they will break easily.

Asparagus has been one of the first signs of spring since the days of the Roman Empire. The Romans liked it so much they dried the stalks and carried them with the army to make a quick meal.