Is it ripe?
Flower tips should be tightly closed.
Look for uniform diameter, so that spears will cook uniformly. Larger diameter spears are more tender.
Cut ends should look hydrated. Dry or cracked not preferred.
Stalks should be plump and firm.
Stalks should be straight with no wilting.
Is it ripe?
Keep it fresh
The best way to store asparagus is bundled with a string or rubber band, and placed vertically in a cup or bowl with a small amount of water in the bottom.
Alternatively, wrapping a damp paper towel around the base of the bundle will also help the stalks stay hydrated and fresh longer.
Ready » Set » Cook
Remove blemished or mottled stalks.
Soak and wash your stalks before cooking – it’s grown in sandy soil.
After soaking, remove stalks that are still wilted.
Snip dry ends off
Just a trim
Oh snap! That was easy. Just bend an asparagus stalk in your hands and it will naturally snap where it should. Throw away, compost, or make delicious stock with the snapped-off ends.
Preparation
Michigan Asparagus can be prepared in many ways and enjoyed in a variety of dishes. Find our Cooking Tips below or jump right to our Recipes for new healthy and delicious Michigan Asparagus recipes.
Although most people prefer asparagus cooked in some way, it is perfectly safe to eat asparagus raw. Just soak it or rinse it well to remove any sand and serve cold with a dip.
Asparagus does not have to be peeled but some people prefer it that way. Use a potato or vegetable peeler to peel the skin from the stalk, especially towards the base.
Bundle Michigan Asparagus with string and stand stalks upright in a double boiler or percolator with tips extending an inch or more above boiling, salted water. Cover and cook approx. 5 – 8 minutes or until tender.
Boil Michigan Asparagus in a small amount of water approx. 5 – 8 minutes or until tender.
Preheat oven to 425°. Drizzle Asparagus with olive oil and toss to coat. Sprinkle with Parmesan cheese, garlic, salt, and pepper. Bake approx. 12 – 15 minutes or until tender.
Preheat broiler. Toss asparagus, olive oil, salt, & pinch of pepper on a baking sheet, Broil single layer, turning occasionally, approx. 8 – 12 minutes or until tender.
Preheat grill to medium hot. Place asparagus over direct heat at a right angle to the grill grid and grill approx. 5 minutes with lid closed until browned slightly on one side. Turn asparagus, and grill for 2-3 minutes on other side.
Preheat oven to 400°. Arrange asparagus spears in single layer of large baking dish. Drizzle oil and turn to coat. Season with salt and pepper or get creative! Roast, turning occasionally, approx. 18 – 20 minutes, or until lightly browned and just tender.
Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil at medium high heat. Stir constantly approx. 3 – 5 minutes, or until tender-crisp.
- Fresh – Place 1 lb. in microwaveable baking dish. Arrange with tips in the center, add 1/4 cup of water, and cover tightly. Microwave on high for 4 – 7 minutes for spears and 3 – 5 minutes for cuts and tips. Stir halfway through cooking time.
- Frozen – Place in covered microwavable baking dish with 2 tablespoons of water. Microwave on high for 4 to 7 minutes, stirring once.
- Canned – Drain all but 1 tablespoon of liquid and microwave on high for 2 – 4 minutes, stirring once halfway through.
Cut asparagus into short, even lengths and place in sautéing frying pan or skillet. Pour a small amount of oil into pan. Add asparagus and seasoning. Saute for 2 – 4 minutes, stirring contantly.
Soak and rinse thoroughly, then trim stem ends. Blanch in boiling water for 1 – 2 minutes only and cool immediately in ice water. Drain well and pack in plastic freezer bags or containers leaving no excess air space and seal. Use within 8 months for best quality. Do not defrost before cooking.
Wash and drain asparagus spears. Boil 3 minutes and while hot, place into prepared canning jars, leaving 1 inch head space. Add 1/2 teaspoon salt to pints, 1 teaspoon salt to quarts, if desired. Process in steam pressure canner 25 minutes for pints, 30 minutes for quarts, at 10 pounds of pressure (240° F). Keep canned asparagus on a shelf in a cool, dry place. Use within a year.