Asparagus Nutritional Facts & Fun Facts About WA Agriculture

“Serving Washington Asparagus is always a delectable and elegant experience”

Selecting Washington Asparagus:

Fresh Washington Asparagus is most readily available between the months of April to June of each calendar year.
A one pound bunch of asparagus (a total of 12-15 spears) typically serves 2-4 people. The number of servings depends on the size/diameter of the spears and whether they will be served as a side dish or main course.
When selecting a bunch of asparagus, look for long, blemish-fresh, bright green spears with closed, compact tips.
Select bunches with similar sized spears. Spears of a similar size or diameter will cook at the same rate.
Select the size of asparagus which best suits your preparation method. Washington growers offer a range of sizes that fit every application, from standard (5/16 inch) to jumbo (13/16 inch). The jumbo spears are just as tender as the thin ones. Tenderness relates to color, the greener (whiter for white asparagus) the better. Thicker spears are ideal for barbecuing on the grill or roasting in the oven. Thinner spears can be cut on bias and added to stir fry or a frittata.

Did You Know? Thicker spears are actually more succulent, containing higher levels of carbohydrates than the thinner spears.

Storing Washington Asparagus

Keep fresh Washington Asparagus cool and moist until you intend to use it. Asparagus may be stored for longer periods of time simply by placing bundled stalks upright in a bowl or dish with an inch of water (or just enough to keep the stalks moist). Another method is to wrap the cut ends in a moist paper towel. Cover the towel with plastic and refrigerate.
If the tips are slightly wilted, freshen them up by soaking them in cold water before preparation.
If you wish to freeze fresh asparagus, parboil and quickly transfer to ice bath to halt the cooking process. Pat spears dry and lay (not touching) on cookie sheet. Place cooking sheet in freezer. Once spears are frozen, they can be transferred to freezer bag and stored for up to 3 months.
See recipe section of our site for pickling and preserving recipes

Preparing Washington Asparagus

To prepare asparagus, snap or cut off the white portion of the butt end of the asparagus.
Asparagus butt ends can be reserved for soups or stocks.
All sizes of asparagus are tender so there is never a need to peel the asparagus.

Cooking Methods

NOTE: Cooking times vary depending on spear diameter. Thinner spears require less cooking time while thicker spears may take a little longer.

To boil, place whole trimmed asparagus in a large skillet with 1 ½ inches of water. Bring to boil. Once boiling, reduce heat and simmer, uncovered, for 2-5 minutes.
To steam, place asparagus on a steamer rack in a large saucepan over rapidly boiling water. Cover saucepan and steam for 4-8 minutes.
To microwave, arrange asparagus in a glass baking dish with tips overlapping in center. Cover dish with plastic wrap, turning back one corner to vent steam. Microwave on HIGH (100%) power for 3-6 minutes. Let stand 3-5 minutes.
To stir-fry, cut asparagus spears in to 1 inch diagonal slices, keeping tips whole. In a large skillet or wok, heat 1 to 2 tablespoons vegetable oil. Add asparagus pieces and stir-fry for 3-7 minutes.
To grill, brush or toss large, extra large or jumbo Washington asparagus spears with olive oil and sprinkle with salt and pepper. Place directly on the grill turning several times and grill until brown and tender.
To roast, brush or toss large, extra large or jumbo Washington asparagus spears with olive oil and sprinkle with salt and pepper. Arrange on cooking sheet and place in pre-heated 375 degree oven for 5-8 minutes.

Serving Suggestions

Roast asparagus tossed in olive oil, crushed garlic, salt and pepper. Service with reduced balsamic syrup.
Brighten up steamed asparagus by squeezing a fresh lemon over the top of the spears.
Chives, parsley, chervil, savory, tarragon and other herbs or spices melted into butter are delicious when poured over asparagus.
Sour cream, yogurt, and mayonnaise are easy, simple toppings.
Medium, dry white wines are best with asparagus – look for Chenin Blanc, Fumé Blanc or French Columbard.
For pureé or soups, boil asparagus as instructed above. Strain through a sieve or food mill forcing some of the pulp through or process in a food processor or blender. Use as pureé or mix with the cooking water for soups, stews, creamed dishes or sauces.
For easy, fun grilling, skewer several spears with bamboo skewers to make a unique “raft.”

Approximate Cooking Times

Boil: 2 – 5 minutes
Steam: 4 – 8 minutes
Microwave: 3 – 5 minutes
Stir-Fry: 3 – 7 minutes
Grill: 8 – 10 minutes
Roast: 5 – 8 minutes

Vitamin C
We need 60 milligrams per day and asparagus is a significant source. This vitamin helps our body heal and withstand injury and infections. It helps increase the amount of iron absorbed by our body and helps fight cancer.

Folacin
We need 400 milligrams per day. Did you know asparagus contains more folacin than any other fruit or vegetable? Folacin is important for blood cell reproduction, helps to prevent some birth defects and helps prevent some cancers.

Thiamine
We need 1.5 milligrams per day. Asparagus is a significant source of this B-1 vitamin. It makes it possible for us to obtain energy from the food we eat, helps our cells reproduce and transmits nerve impulses.

Vitamin B-6
We need 2 milligrams per day. Asparagus is again a significant source of this B-6 vitamin. It is important in making proteins that help us grow and heal as well as give us energy. It protects against disease and keeps us healthy.

Fiber
We need 3+ grams per day. Fiber is found only in plant foods. Fiber is needed by the intestines to help our body absorb the nutrients in a timely manner from the food we eat and carries waste out of our body.

Sodium
We need 5 milligrams per day. Asparagus is in the lowest category for sodium. It is an essential nutrient we can’t live without because it is necessary to transmit nerve impulses, help muscles contract and expand and it plays a part in digesting and metabolizing foods. But, too much is not good!

Nutrition is important for everybody and “every body.” A normal serving is about 5 spears of asparagus.
Come pick up some of our farm’s asparagus picked fresh daily and keep yourself healthy!! We also have some wonderful recipes to try on our website!

Cancer Article

*It has been reported by the US National Cancer Institute, that asparagus is the highest tested food containing glutathione, which is considered one of the body’s most potent anticarcinogens and antioxidants. Here is an article on this topic.

Several years ago, I had a man seeking asparagus for a friend who had cancer. He gave me a photocopied copy of an article, entitled, “Asparagus for cancer” printed in Cancer News Journal, December 1979.

I am a biochemist, and have specialized in the relation of diet to health for over 50 years… Several years ago, I learned of the discovery of Richard R. Vensal, D.D.S. that asparagus might cure cancer.

Since then, I have worked with him on his project. We have accumulated a number of favorable case histories. Here are a few examples:

Case No. 1, A man with an almost hopeless case of Hodgkin’s disease (cancer of the lymph glands) who was completely incapacitated… Within 1 year of starting the asparagus therapy, his doctor’s were unable to detect any signs of cancer, and he was back on schedule of strenuous exercise.

Case No. 2, A successful businessman 68 years old who suffered from cancer of the bladder for 16 years. After years of medical treatments, including radiation without improvement, he went on asparagus. Within 3 months, examinations revealed that his bladder tumor had disappeared and that his kidneys were normal.

Case No. 3, A man who had lung cancer. On March 5th 1971, he was put on the operating table where they found lung cancer so widely spread that it was inoperable. The surgeon sewed him up and declared his case hopeless. On April 5th he heard about the asparagus therapy and immediately started taking it. By August, x-ray pictures revealed that all signs of the cancer had disappeared!

Case No. 4, A woman troubled for a number of years by skin cancer. She finally developed different skin cancers which were diagnosed by the acting specialist as advanced. Within 3 months after starting on asparagus, her skin specialist said that her skin looked fine and no more skin lesions. This woman reported that the asparagus therapy also cured her kidney disease, which started in 1949. She had over 10 operations for kidney stones, and was receiving government disability payments for an inoperable, terminal kidney condition. She attributes the cure of this kidney trouble entirely to the asparagus. I was not surprised at this result, as “The elements of marteria medica,” edited in 1854 by a professor at the University of Pennsylvania, stated that asparagus was used as a popular remedy for kidney stones. He even referred to experiments, in 1739, on the power of asparagus in dissolving stones. Note the dates!

We would have other case histories but the medical establishment has interferred with our obtaining some of the records. I am therefore appealing to readers to spread the good news and help us gather a large number of case histories that will overwhelm the medical skeptics about this unbelievably simple and natural remedy. For the treatment, asparagus should be cooked before using. Place the cooked asparagus in a blender and liquefy to make a puree, and store in the refrigerator. Give the patient 4 Full Tablespoons twice daily morning and evening. Patients usually show some improvement in 2-4 weeks. It can be diluted with water and used as a cold or hot drink. This suggested dosage is based on present experience, but certainly larger amounts can do no harm and may be needed in some cases. As a biochemist I am convinced of the old saying that “what cures can prevent.” Based on this theory, my wife and I have been using asparagus puree as a beverage with our meals. We take 2 T. diluted in water to suit our taste with breakfast and dinner. I take mine hot and my wife prefers hers cold. For years we have made it a practice to have blood surveys taken as part of our regular checkups. The last blood survey, taken by a medical doctor who specialized in the nutritional approach to health, showed substantial improvements in all categories over the last one, and we can attribute these improvements to nothing but the asparagus drink… As a biochemist, I have made an extensive study of all aspects of cancer, and all of the proposed cures. As a result, I am convinced that asparagus fits in better with the latest theories about cancer. Asparagus contains a good supply of protein called histones, which are believed to be active in controlling cell growth. For that reason, I believe asparagus can be said to contain a substance that I call cell growth normalizer. That accounts for its action on cancer and in acting as a general body tonic.

In any event, regardless of theory, asparagus used as we suggest, is a harmless substance. The FDA cannot prevent you from using it and it may do you much good.

(Our farm in no way suggests this is a cure all for cancers or other disorders but we are proud to offer our fresh asparagus for sale as a wonderfully nutritious supplement to your diet!)

Fun Facts About WA Agriculture!

Washington State’s top 5 commodities and their values are:

1. Apples $1,443,890,000

2.Milk $950,061,000

3.Wheat $925,265,000

4.Potatoes $654,456,000

5.Cattle $568,317,000

Asparagus lands at number 31 of 40 top commodities for WA state with a value of $17,588,000

1.Washington ranks 1st in the U.S. for production of 10 crops, including apples, sweet cherries, pears, red raspberries and hops.

2.Washington’s potato growers have the highest yields per acre in the U.S.

3. An acre of land is roughly the size of a football field

4. More than 20% of WA farms are operated by women

5.Washington’s $38 billion food and agricultural industry contributes 12% to the Evergreen State’s economy and employs 160,000 people

6. WA produces 78% of all hops in the U.S.

7. Apples are a $1.5 billion crop in the Evergreen State and sell in all 50 states and around the world!

8. WA is the second-largest producer of premium wines in the U.S.

9. Nearly $15 billion in food and agricultural products were exported through WA ports in 2008-the third largest total in the U.S.

Next time you go to the grocery store, farmers market or your local restaurant, look for WA grown food to buy. You’ll know you are supporting our state’s farmers and their employees.

How Long Has Asparagus Been Grown?

Asparagus has been in cultivation over 2,500 years, and in the United States since the l870′s.

How Long Is Asparagus In The Ground Before It Can Be Harvested?

Asparagus is planted in the ground three years before it can be harvested for the full season. First comes the seed, then comes the plant, then the plant is harvested only a short time to allow for growth, then comes the mature plant that can be harvested all season.

Is It True White Asparagus Comes From The Same Plant As Green Asparagus?

Yes, that is true. When the spears emerge from the ground, the sunlight turns the stalks green. To get white asparagus, dirt is piled on top of the plants so that the stalks can grow underground. When the tip breaks the soil surface, the worker probes under ground with his special knife to cut the stalk. This stalk is all white.

Is White Asparagus Less Nutritious Than Green Asparagus?

Studies acquired indicate that green asparagus is higher in a number of nutrients. For example, green asparagus contains nearly 3 grams of protein per 100 grams of edible portion while white asparagus contains slightly less than 2 grams. Green asparagus contains nearly twice the amount of ascorbic acid and calcium than white asparagus. Furthermore, green asparagus contains more than twice the thiamin and niacin.

How Fast Does Asparagus Grow?

Asparagus will grow 7″ in a day when the temperatures reach 90 degrees. Some say you can watch asparagus grow. The asparagus beds are cut every day and the length of harvest is generally 70 – 80 days.

Which Is The Best Asparagus – Thin Or Jumbo?

This is a matter of personal preference. Some people think that jumbo asparagus is old asparagus and is left in the field to get old or fat. Asparagus is harvested every day during the season – the larger sized asparagus comes from younger, more vigorous plants as a rule while the smaller sized asparagus comes from older plants or plants that have been planted closer together than usual.

How Many Years Does A Commercial Planting Last?

In Washington, a commercial planting lasts generally ten to fifteen years, depending on various factors. Some fields have been known to last longer, and some not as long.

Why Is There Is So Much Waste On An Asparagus Spear?

Washington asparagus producers pride themselves on producing an extra long green spear allowing for more edible product per bunch. When you purchase Washington asparagus, there is less waste, as you simply need to trim the butt end before cooking. The bottom portion of the spear seals the moisture inside the spear keeping it fresh. When preparing asparagus, simply make a fresh cut at the butt end of the spear. Instead of discarding, the butt can then be peeled, cooked and pureed for stock, soups, and sauces.

Why Is Asparagus So Expensive?

The grower has a large investment when he plants an asparagus field. Because of the nature of asparagus, the plants are in the ground three years before the grower really begins to receive any revenue from the planting. And also because of the nature of asparagus, the planting has to be hand-harvested every day or every other day depending on the weather, by an experienced asparagus worker. The workers hand select all spears that have 9″ or more of green color on the spear, leaving the rest to be cut the next day when they are ready for harvest. All the asparagus is hand-handled from field, through the packing lines and into the crates to be shipped to your market. Special attention is taken to making sure the delicate tips remain unbroken. The many sorters working on the various lines normally discard any spears with broken tips, scars, insect damage, and spear curvature. Recent Washington asparagus industry cost studies determined that approximately 50-60% of the cost of asparagus production is labor.

Is Asparagus Susceptible To Disease Or Insects?

Major disease problems include Fusarium wilt decline, Phytophthora root rot and asparagus rust. Major insect problems include garden centipede, cutworm, thrips, and the European asparagus aphid.

Where Is Asparagus Grown In The United States?

California, Washington and Michigan are considered the major asparagus growing states.

This Is An Embarrassing Question, But Is It Natural To Have An Odor To My Urine After Eating Asparagus?

It is perfectly natural, however, according to one source, 80% of the population will develop an odor while 20% will not. This source says the natural chemical that creates the odor is called aspartic acid. It is found in the amine group and the odor is characteristic of this amine group. The 80% of the population cannot metabolize the acid so it goes straight through the system, thus the odor.

Another source says asparagus contains certain compounds that, when metabolized, may produce a mixture of sulfur-containing chemicals that have a strong, distinctive odor and are excreted in the urine.

Another source thinks only certain people have a gene for smelling the pungent chemicals while others believe that only certain people have a gene for producing the chemical in the first place.

So…take your pick!