Did you know that Michigan ranks third in the nation for Asparagus production producing up to 25 million pounds annually!  Oceana County, around Hart and Shelby, is the area with the greatest volume of production but there is also substantial production in SW Michigan between South Haven and Benton Harbor.  Michigan growers harvest approximately 11,000 acres of asparagus annually. That’s amazing!

Michigan, asparagus is harvested for a six – seven week period from late April or early May through mid to late June so make sure you get to the store to buy some.  The total annual value of the Michigan asparagus crop is estimated at $15,000,000 so your purchase is not only good for you, it’s also good for Michigan’s economy!

Asparagus Facts:

-Asparagus is a member of the Lily family.
-Under ideal conditions, an asparagus spear can grow 10” in a 24-hour period.
-Asparagus is a nutrient-rich food which is high in Folic Acid and a good source of   potassium, fiber, vitamin B6, vitamins A and C and thiamin.
-The NuVal score of Asparagus is 100!  That’s as high as you can get!

Delicious Asparagus Recipes:

Pesto Chicken Pasta – This one-dish meal makes dinnertime easy.

8 ounces Mejier uncooked farfalle (bow tie) pasta
2 cups cut-up fresh or frozen Michigan asparagus
3 cups (12 ounces) cubed, cooked chicken
1 cup halved cherry tomatoes
1/3 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives, well drained
3/4 cup prepared pesto sauce
3 tablespoons freshly shredded or grated Romano cheese

  1. Cook pasta according to package directions; rinse and drain.
    Steam or microwave asparagus until tender crisp. Drain.
  2. Combine cooked pasta and asparagus in a large bowl. Stir in chicken, tomatoes, onion and olives. Gently toss with pesto sauce. Serve warm, garnished with cheese. Refrigerate leftovers; they make a great lunch.

Makes 6 servings.

Note: 1 (14.5-ounce) can Michigan asparagus cuts and tips, well drained, can be substituted for fresh or frozen asparagus in this recipe. Heat asparagus for 1 to 2 minutes in a microwave before combining with cooked pasta.

Italian Beef Wrap – This is a healthy twist on a traditional sandwich.

2 tablespoons lite Meijer mayonnaise
¼ teaspoon dried Italian seasoning
1 large (10 to 11 inch) whole grain tortilla
1 leaf romaine lettuce
2 thin slices mozzarella, cheddar or provolone cheese
2 thin slices (about 2 ounces) shaved roast beef
2 large pieces prepared roasted red pepper, well drained
4 Michigan asparagus spears, cooked

Combine mayonnaise and Italian seasoning. Spread over one side of flour tortilla. Layer lettuce, cheese and roast beef.
Place red pepper pieces near center of roast beef. Top with asparagus. Roll up. Cut in half diagonally to serve.

Roasted Asparagus

If you have never roasted asparagus, this is something you have to try. The result is delectable. Roasting makes the asparagus more flavorful and sweeter. The texture, although not as crisp as steamed asparagus, is tender and medium firm.  The spears do shrink and become slightly wrinkled.

Here are the basic directions.
Wash and trim fresh Michigan asparagus spears. Spread spears on a large rimmed baking sheet. Drizzle spears with olive oil and roll them around to coat lightly.  Roast medium-thick spears in a preheated 450-degree oven about 15 minutes; thin ones about 10 minutes, occasionally shaking the pan to roll them around for even browning. Test with a fork to determine doneness. Spears should be tender throughout and lightly browned, but no charred.

Variations: Add 2 to 3 cloves chopped garlic to the spears before roasting. Or drizzle with balsamic vinegar or lemon juice after roasting. Roasted asparagus is great combined with pasta or rice for side dishes or salads and is especially good on a vegetable pizza.