Asparagus, those whimsical green stalks, flourish in West Michigan’s sandy shores, but it was actually first cultivated in Greece 2,500 years ago. Asparagus, or “stalk” in Greek, was thought to be an herbal medicine and was readily grown in Roman courtyards. As the Grecian territory spread throughout Europe, so did the love of asparagus, eventually reaching America’s shores. Today, Michigan is the third largest producer of asparagus in the United States after California and Washington.
Growing Season
Asparagus is one of the first Michigan specialty crops to appear each spring. During its growing season from late April to mid to late June, each crown produces spears for six or seven weeks.
Location
West Michigan’s shoreline region pairs loam-rich soil (sand, silt and clay) with moderate temperatures to create the perfect asparagus growing environment. Most commercial asparagus is grown in Oceana County, home of the National Asparagus Festival.
Harvest
In its third growing season, asparagus plants are ready for harvest, though its prime production is after six years, yielding as much as two tons per acre.
Selecting Asparagus
Asparagus should be bright green with purple tips. Stalks should be smooth, firm and round with closed, pointed tips. Select stalks of a similar size for uniform cooking.
Asparagus comes in three varieties:
Fresh: Clean asparagus thoroughly and trim a quarter inch off ends. Wrap a moist paper towel around the stem ends or stand in two inches of cold water. Refrigerate and use within three days.
Frozen: Clean spears thoroughly and trim a quarter inch off ends. Cut asparagus or leave whole before blanching in boiling water for one to two minutes. Do not overcook. Cool immediately in ice water and drain well. Place in freezer bags and remove excess air. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not refreeze. Use within eight months.
Canned: Clean spears thoroughly and trim a quarter inch off ends. Cut asparagus or leave whole before boiling for three minutes. Place into canning jars, leaving 1 inch head space. Add salt if desired. Cover with boiling water. Cap and process. Store canned asparagus in a cool and dry place and use within a year.
Nutrition
Asparagus could be called the super food of the produce section as one of the most nutritionally well-balanced vegetables in existence. It contains just 20 calories per five-ounce serving, along with potassium, fiber, vitamins A, C, B6, B9, glutathione, thiamin, and no cholesterol or fat. It is also low in sodium.
Did You Know?
Growing Season
Asparagus is one of the first Michigan specialty crops to appear each spring. During its growing season from late April to mid to late June, each crown produces spears for six or seven weeks.
Location
West Michigan’s shoreline region pairs loam-rich soil (sand, silt and clay) with moderate temperatures to create the perfect asparagus growing environment. Most commercial asparagus is grown in Oceana County, home of the National Asparagus Festival.
Harvest
In its third growing season, asparagus plants are ready for harvest, though its prime production is after six years, yielding as much as two tons per acre.
Selecting Asparagus
Asparagus should be bright green with purple tips. Stalks should be smooth, firm and round with closed, pointed tips. Select stalks of a similar size for uniform cooking.
Asparagus comes in three varieties:
- Green: Green is the most common variety of asparagus.
- White: White asparagus occurs when green asparagus goes through the process of etiolation, intentionally kept in the dark, resulting in a lack of chlorophyll production. It's slightly more delicate than regular asparagus.
- Purple: Purple asparagus is slightly larger at the base and offers a sweeter taste with twenty percent higher sugar content than green asparagus.
Fresh: Clean asparagus thoroughly and trim a quarter inch off ends. Wrap a moist paper towel around the stem ends or stand in two inches of cold water. Refrigerate and use within three days.
Frozen: Clean spears thoroughly and trim a quarter inch off ends. Cut asparagus or leave whole before blanching in boiling water for one to two minutes. Do not overcook. Cool immediately in ice water and drain well. Place in freezer bags and remove excess air. Do not defrost before cooking. If asparagus becomes defrosted, cook immediately. Do not refreeze. Use within eight months.
Canned: Clean spears thoroughly and trim a quarter inch off ends. Cut asparagus or leave whole before boiling for three minutes. Place into canning jars, leaving 1 inch head space. Add salt if desired. Cover with boiling water. Cap and process. Store canned asparagus in a cool and dry place and use within a year.
Nutrition
Asparagus could be called the super food of the produce section as one of the most nutritionally well-balanced vegetables in existence. It contains just 20 calories per five-ounce serving, along with potassium, fiber, vitamins A, C, B6, B9, glutathione, thiamin, and no cholesterol or fat. It is also low in sodium.
Did You Know?
- The asparagus plant is a member of the lily family, which also includes onions, leeks and garlic.
- In 2000, Michigan produced approximately 28.3 million pounds of asparagus
- Oceana County, around Hart and Shelby, is the area with the greatest volume of production but there is also substantial production in southwest Michigan between South Haven and Benton Harbor.
- Michigan growers harvest approximately 11,000 acres of asparagus annually.
- 25% of the harvest is sold as fresh asparagus in the vegetable section of the grocery store or at a roadside market.
- Of the 75% of the crop sold to processors, 38% will be frozen and 62% will be canned.
- The total annual value of the Michigan asparagus crop is estimated at $15,000,000.
Recipes
Have you found a great asparagus recipe you think we should share? E-mail us today and let us know!