Asparagus    A stalk and shoot vegetable. Cultivated from a wild plant of the fern family. Comes in two varieties, the dark green and the light green or white spears.

Select    Fresh, firm and brittle stalks with compact tips. Spears should be straight and round, and should snap easily when bent. Contrary to popular belief, diameter of spears is not an indicator of quality. Spears with larger diameters are just as tender and flavorful as slender spears. Avoid asparagus with wilted appearance or spreading tips where possible, Usually sold in bunches of approximately 1 pound, 16 to 20 average stalks. Store in refrigerator in plastic bags and use within 2 days.

Peak of season April to May.

Serve Hot, as a separate vegetable course; or as a vegetable with meat, poultry and fish.

Cold, as a salad, appetizer or in salads. Asparagus is also used in soups.

Nutrition:  8 oz.= 55 calories

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