Presented by: Helen Paik
Various Forms to Buy
§ Bright green or white stalks, usually
10 to 12 inches in length
§ In Season: Spring, Summer
§ Part of Lily family
§ Asparagus spears grow from a
crown that is planted about a foot
deep in sandy soils.
§ Each crown will send spears up for
about 6-7 weeks during the spring
and early summer.
§ Grown in the U.S. since the l870's.
All Star Veggie because..
§ According to the National Cancer Institute:
highest tested food containing Glutathione, one of
the body's most potent cancer fighters.
§ High in Rutin, which is valuable in strengthening
the blood vessels.
§ Good source of Vitamin B6
§ High in Vitamin A, Vitamin C, Vitamin E, Folacin
§ Grams of fiber per serving: 2g
§ Calories per serving: 22
§ Phytochemicals: Beta-carotene, Lutein &
§ A well cared for asparagus
planting will generally produce
for about 15 years without being
§ Asparagus was first cultivated
about 2500 years ago in Greece.
§ URINE ODOR??
Ways to Prepare
§ Add to noodle dishes
§ Grill those bad boys
(inside or outside!)
Steamed Salmon and Asparagus with Walnut Vinaigrette
Asparagus Tapas with Red Pepper Sauce
Asparagus and Citrus Salad
Rolled Steak Stuffed with California Asparagus
California Spring Jumbo Asparagus, Papaya, Shrimp 'n' Pasta Salad
California fresh Asparagus Casserole Bake
Baked Asparagus with Parmesan Cheese
California Springtime Asparagus Salad
Steamed California fresh Asparagus, with Red Pepper Sauce
Springtime Stir-Fry with Scallops & California Jumbo Asparagus
Grilled Prime Rib with California Jumbo Asparagus
Sesame Asparagus Salad
Parmesan Asparagus Spears
Asparagus, Papaya, Shrimp 'n' Pasta Salad: Ingredients
§ 1 lb. Calif. Jumbo Asparagus
1 Med. Papaya halved, seeded and
1/3 Cup light sour cream
1/4 Cup Papaya or Mango nectar
1 1/2 tbsp. Bottled mango chutney
Peel of 1/2 lemon
6 oz. Dry Fusilli, Rotelle or other curly
pasta, cooked, rinsed and drained (about
3 cups cooked).
1/3 lb. small shelled and cooked shrimp
1/4 Cup green onions
8 Boston or Bibb lettuce leaves
Asparagus, Papaya, Shrimp 'n' Pasta Salad: Recipe
§ Trim or break off Jumbo Asparagus spears at the tender point and
In a large skillet, cook Asparagus until crisp-tender, about 3 to 5
minutes. Do not overcook. Drain and rinse under cold water.
§ Chill and set aside 12 spears; cut remaining Asparagus into 1 inch
§ Remove seeds and cut half of papaya into eight 12 thin, lengthwise
slices - chill. Cut remaining half into bite-size pieces.
§ In large bowl, combine sour cream, nectar, chutney and lemon peel.
Add cooled pasta, mix well. Stir in Asparagus and papaya pieces,
shrimp and green onions. Chill briefly.
§ To serve, spoon pasta mixture on lettuce leaves and arrange papaya
and Asparagus spears. Garnish with lemon twists or wedges and fresh
mint, if desired.
§ Makes 4 servings
§ Nutrients per serving: Calories 295; Protein 17.3 grams; Fat 3.7
grams; Calories from Fat 11%; Carbohydrate49.9 grams;
Cholesterol 80 mg; Fiber 5.6 grams; Sodium 193 mg.
So do we all love
§ Is high in Folic Acid and is a
good source of potassium, fiber,
vitamin B6, vitamins A and C,
§ Has No Fat, contains No
Cholesterol and is low in
§ Nutrient Dense
§ Easy to prepare and
§ Michigan Asparagus Advisory Board:
§ California Asparagus Commission:
§ National Cancer Institute: http://app1-