It’s Asparagus Time!

Asparagus season in Southwest Michigan isn’t long, but our farm-fresh asparagus is delicious! Find these tasty, just-snapped spears from April through early June. You will love every flavorful bite!

QUICK FACTS ABOUT THIS SPRING DELIGHT

WHY ASPARAGUS IS GOOD FOR YOU

• Historically valued for its medicinal properties by Greeks and Romans, asparagus is rich in fiber, folate, vitamins A, C, E, and K, and chromium, enhancing insulin efficiency. 
• It contains glutathione, an antioxidant that reduces cancer risk and boosts immunity. 
• According to Tufts University research, including asparagus in a diet with fish, poultry, meat, and dairy can maintain cognitive health and act as a natural diuretic, helping remove excess body salts and benefit those with hypertension or cardiac issues.

HOW TO CHOOSE THE FRESHEST SPEARS

Asparagus stalks are at peak freshness when firm with tightly closed, deep green or purple tips. The stalks should appear round, uniformly green, and stand upright. While the thickness of the stalks does not directly correlate with flavor, chefs commonly prefer that they measure at least ½ inch in diameter. 

BEST STORAGE METHODS

To keep your stalks firm and flavorful for three to 12 days, use one of these three methods: 

• Place the stalks with the tips up in a tall glass, add an inch of water and store on the top shelf of the refrigerator. 
• Store the spears with the tips up in a tall plastic vegetable storage container with a vented lid. Keep it in the refrigerator. 
• Wrap the asparagus stalks in a dampened paper towel, place them in a gallon-sized zip-top plastic storage bag, and store them on the refrigerator’s middle shelf.

WHERE TO BUY ASPARAGUS IN SOUTHWEST MICHIGAN

FARMS & FARM MARKETS

Bixby Farms

Bob's Barn | Farm Market & Bakery

Bridgman Open-Air Market

Dad's Farm & Cafe

Dowagiac Farm & Artisan Market

Fruit Acres Farm Market & U-Pick

Granor Farm

New Buffalo Farmers Market

Paw Paw Farmers’ Market

Piggott's Farm Market & Bakery

Sommerfeldt Farms

South Haven Farmers Market

St. Joseph Farmers Market

Stover’s Farm Market & U-Pic

Alex's Veggies

RESTAURANTS

Happy Poochie Eatery

Mason Jar Cafe

Red Coach Donuts

Town Hall Pizza

HOW TO COOK ASPARAGUS

There are many ways to prepare asparagus: steaming, microwaving, roasting, grilling and boiling, although boiling may lose some nutrients. Serve it raw and chilled with dips or wrapped in various meats.

For your culinary tastes, season asparagus with balsamic vinegar, lemon juice or mustard sauce. Embellish the cooked spears with Parmesan cheese, breadcrumbs, or eggs or complement salads, pasta and pizzas. Or make a savory cream of asparagus soup.

ASPARAGUS AND SPRING VEGETABLE RISOTTO RECIPE

Ingredients

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas, trimmed
• 1 small bunch green onions, sliced
• 1/2 cup morel mushrooms, cleaned and halved (or substitute with any available wild mushrooms)
• 1 cup Arborio rice
• 1/2 cup Michigan dry white wine (such as Riesling or Chardonnay)
• 3 cups low-sodium vegetable broth, kept warm on the stove
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh herbs (such as parsley or thyme), for garnish

Directions

1. Prepare the Asparagus and Peas – Bring a small pot of water to a boil. Blanch the asparagus and sugar snap peas for 2-3 minutes until tender but still vibrant and crisp. Drain and plunge into ice water to stop the cooking process. Drain again and set aside.
2. Cook the Mushrooms and Green Onions – Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and green onions, and saute until the mushrooms are golden and the onions are soft, for about 5-7 minutes. Remove from the pan and set aside.
3. Make the Risotto in the same skillet – add another tablespoon of olive oil. Add the Arborio rice and stir to coat the grains with oil, toasting slightly for about 2 minutes.
4. Pour in the Michigan white wine and let it simmer until the wine has mostly evaporated.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next ladle of broth. Continue until the rice is creamy and tender, about 18-20 minutes.
6. Combine the Vegetables – Add the cooked asparagus, sugar snap peas, mushrooms, and green onions back into the skillet with the risotto. Stir gently to combine.
7. Season with lemon zest, lemon juice, salt, and pepper. Mix thoroughly.
8. Finish the Dish – If using, stir in the grated Parmesan cheese for extra creaminess and flavor. Adjust seasoning if necessary.
9. Serve – Garnish with fresh chopped herbs like parsley or thyme. Serve immediately, enjoying the creamy texture and fresh, lively flavors of Michigan’s spring produce enhanced by the local wine.

STAY FOR A REFRESHING SPRING GETAWAY

Spring is a wonderful time for a rejuvenating escape to Southwest Michigan. Not only is there fresh asparagus, but our Farms & Harvest Guide will direct you to other fruits, vegetables, and fresh flowers awaiting you this time of year. Immerse in spring’s beauty on our hiking and biking trails or the serenity of our paddling rivers and lakes. Then catch a dazzling spring sunset on Lake Michigan and a good night’s sleep at a nearby hotel. There’s more to enjoy with us tomorrow.  

BOOK YOUR STAY

Special thanks to Cheryl Forberg, R.D., and The Wellness Encyclopedia of Food and Nutrition (University of California at Berkeley) for assisting us with their asparagus facts and tips.