Sure sign of spring -- asparagus

If you are a gardener who has asparagus in your patch, like me, you are probably watching anxiously for those first tender green shoots to appear.

I saw the first last week. This is a sign of two things -- that spring is here and there will soon be an abundance of the tasty spears.

Asparagus are actually a member of the lily family. The spears grow from a crow and under ideal conditions can grow 10 inches in a 24-hour period.

Each crown will send spears up for about six to seven weeks during the spring and early summer. The outdoor temperature determines how long between pickings.

Early in the season, there may be four to five days between and as the days and nights get warmer, some crowns may need to be picked every day. The larger the diameter of the spears, the better the quality.

Having only about four calories per spear, asparagus are also very nutritious. It is a leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60 percent of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, development of healthy babies and the prevention of liver disease.

Asparagus contains no fat or cholesterol, are very low in sodium and are a good source of potassium, fiber, and B6. All in all, asparagus is a nutritionally wise choice for today's health-conscious consumer.

Asparagus is quick and easy to prepare. While most people prefer asparagus cooked in some way, it can be eaten raw. Just rinse it well in slightly warm water to remove any sand, then serve cold with a dip. Asparagus can be boiled, steamed, stir-fried, grilled or even microwaved.

It does not have to be peeled, but some prefer it that way. Using a potato or vegetable peeler, especially toward the base, accomplishes the task easily.

When selecting fresh asparagus, look for firm spears with closed, compact tips and uniform diameter so that all the spears will cook in the same amount of time. Large diameter spears are usually more tender.

Keep fresh asparagus clean, cold and covered for best short-term storage. Trim the stem ends, wash thoroughly, pat dry and place in moisture-proof wrapping in the refrigerator.

For best quality, use within two or three days. They can also be stored standing upright in a couple inches of cold water.

Asparagus can also be preserved for longer-term storage by freezing, canning or pickling.

For information about preserving fresh asparagus, contact Kathy McEwan, Family and consumer sciences extension agent, in the Iola office at (620) 365-2242.