National Asparagus Month

National Asparagus Month celebrates asparagus throughout May, highlighting its fresh spring harvest and versatility in the kitchen. The vegetable can be steamed, grilled, sautéed, roasted, boiled, or eaten raw, and it comes in green, purple, and white varieties. White asparagus is grown without sunlight, which keeps it from turning green. Asparagus also provides fiber, folate, potassium, and vitamins, according to Michigan State University Extension.

Asparagus is a cool-season perennial that grows best in well-drained soil and direct sunlight. Growers generally wait during the first two years after planting while the crowns develop strong root systems; a well-cared-for planting can remain productive for 10 years or more. May is also a notable part of the harvest season in Michigan, where much of the crop is grown in Oceana County and southwestern parts of the state.

National Asparagus Month has been observed since at least 1985, although the available evidence does not identify its founder. The month offers an opportunity to appreciate asparagus at farmers markets and farm stands, learn how it is grown, and enjoy it in everything from simple side dishes to pasta, risotto, soup, and frittatas.

How to Observe National Asparagus Month

Celebrate by preparing asparagus in a new way—try grilling, roasting, steaming, or adding it to a pasta dish, risotto, soup, or frittata. Look for firm spears with compact, closed tips at a farmers market, farm stand, or grocery store. You can also visit a local asparagus farm or U-pick operation to learn more about the crop, or plant asparagus in your garden for future harvests.

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