According to the Pennsylvania Department of Agriculture (n.d.), spring vegetables like asparagus are at their peak in our state from April to June. Packed with nutrients and easy to harvest, store, preserve, and prepare, asparagus can offer the home gardener a big reward with minimal effort.
Nutrition
Like all vegetables, asparagus is full of nutrients. It is a good source of fiber, vitamin C, vitamin K, folate, vitamin A, and iron. It is also cholesterol-, sodium-, and fat-free. According to the U.S. Department of Agriculture, Agricultural Research Services (2019), 1 cup of raw asparagus (134 grams) has approximately 27 calories and provides 3 grams of fiber.
Harvest and Storage
When harvesting asparagus from your garden (or when purchasing it), remember to check it for any bruising or cuts, which could harbor bacteria. DiGuiseppe and Young (2016) advise that the best way to keep asparagus fresh is to keep it “clean, cold, and covered.” To clean it, trim about one fourth of an inch off the ends of the stalks, then wash it several times in cool water. Be sure to pat the asparagus dry after washing. Next, refrigerate it as soon as possible (and at least within 2 hours after washing) to prevent microorganism growth. DiGuiseppe and Young also suggest that to keep the asparagus as fresh as possible for as long as possible, you should stand the asparagus up “in 2 inches of cold water and cover tops with a plastic bag.” When stored in the refrigerator this way, the asparagus will stay at its peak freshness for 2 to 3 days.
Remember to keep asparagus and all produce separate from raw food and chemicals when storing. Throw out produce if it shows signs of bruising, damage, or contamination from other foods or chemicals.
Preservation
There are several ways to preserve asparagus for year-round use. Asparagus can be preserved by drying, freezing, canning, or pickling it.
To dry asparagus, wash it and halve any large tips. Andress and Harrison (2020) suggest to steam blanch spears for 4 to 5 minutes or water blanch for 3½ to 4½ minutes and Kendall et al. (2004) recommend that you dry them in a dehydrator for 4 to 6 hours or until leathery to brittle.
To freeze asparagus for later use, select young tender spears, then thoroughly wash and sort them by size. Trim the scales from the stalks and trim spears so they are even lengths. Small spears should be water blanched for 2 minutes, medium spears for 3 minutes, and large spears for 4 minutes. After blanching, cool the spears quickly in cool water, drain them and package the product into a container for freezing—being sure to leave no headspace after the container is sealed.
To can asparagus (which is a low-acid vegetable) without pickling, you must use a pressure canner at the appropriate pressure to guarantee the spears are free from the toxin that causes botulism. Wash the spears thoroughly and trim the scales and tough ends. The spears can be cut into 1-inch pieces or canned whole. Depending on your preference, choose either the raw or the hot pack method of canning.
If you don’t own a pressure canner, don’t worry. You can pickle asparagus and process it in a boiling water bath canner. Here is a recipe from the National Center for Home Food Preservation for pickled asparagus.
Preparation
While preserving asparagus is a perfectly acceptable option, there is no better way to enjoy it than by preparing it fresh from the garden. Consider steaming, roasting, boiling, or grilling it. Asparagus makes an excellent vegetable side dish and goes well in a casserole, soup, stir fry, and pasta.
If you want to try asparagus in pasta, try this recipe:
Artichoke and Asparagus Pasta
6 servings | serving size: ⅙ of recipe
When preparing this recipe, start with clean countertops and utensils. Wash hands with soap and water. Wash the whole, fresh produce by rinsing parsley and gently rubbing the asparagus, garlic, and lemon under cold, running water. Prewashed, packaged items do not require further washing.
Ingredients
- 12 medium asparagus spears, trimmed (about 1 pound)
- 16 ounces whole grain pasta
- 1 Tablespoon olive oil
- 1½ cups frozen artichokes, thawed or 14-ounce can artichoke hearts, drained and rinsed
- 2 garlic cloves, minced
- 1 cup crumbled goat cheese
- 2 Tablespoons minced fresh parsley
- 1 Tablespoon lemon zest
- Juice of 1 fresh lemon (2-3 Tablespoons)
Directions
- Fill a large stockpot three-fourths full of water and bring to a boil. Add asparagus; cook, uncovered, 3 to 4 minutes or just until crisp-tender.
- Remove asparagus from stockpot and place in a bowl of ice water or rinse with cold water to cool. Drain well and pat dry. Cut asparagus spears into 1-inch pieces and set aside.
- In the same pot of water, cook pasta according to the package directions. After the pasta has cooked, reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium-high heat. Add artichoke hearts and stir for 3 to 4 minutes or until artichokes are lightly browned. Add garlic and cook for 1 minute.
- Add asparagus, pasta, goat cheese, parsley, lemon zest, and lemon juice to the skillet. Toss to combine, adding enough reserved pasta water to coat. Heat thoroughly and serve.
Artichoke and Lemon Pasta recipe nutrition label
Recipe adapted fromTaste of Home (Artichoke & Lemon Pasta)
Sources
Agricultural Research Services. (2019, April 01). Asparagus, raw. U. S. Department of Agriculture.
Andress, E. L., & Harrison, J.A. (2020).So Easy to Preserve.University of Georgia Cooperative Extension.
DiGuiseppe, K., & Young, N. J. (2016). Pennsylvania produce: A guide to quality produce grown in PA. Penn State Extension.
Kendall, P., DiPersio, P., & Sofos, J. (2004). Drying vegetables (PDF)(no.9.308). Colorado State University.
Pennsylvania Department of Agriculture. (n.d.). PA Preferred Pennsylvania seasonal calendar.
