Asparagus - A True Sign of Spring in Wisconsin!

Asparagus is a perennial crop that emerges in the spring and continues until the crowns start bolting, or flowering, and the stalks become too woody to eat.  This gives Wisconsinites just a couple months of enjoying this spring crop!  Asparagus is good raw, steamed, roasted, grilled, ribboned, made into a soup, a quiche, or added to a pasta.  Enjoy asparagus while it's in season - and blanch and freeze some so you can enjoy later in the year too!

Find asparagus near you using the Farm Fresh Atlas

Storage

Wrap stalks with a damp paper towel in a sealable bag or container, or treat like a bouquet of flowers in your fridge: place the bunch upright in a container with shallow water and gently cover with a plastic bag over the top.  Eat within the week for the freshest results, and be sure to replace the water every couple of days if storing “bouquet-style”.

Seasonality

Asparagus arrives as early as mid-April and may last until late June, all depending on spring weather.

Prep Tip

Asparagus will naturally snap at the point of the woody stems – simply bend with two hands!

This content was originally created by our partners at Taste the Local Difference and has been adapted to highlight the distinct characteristics of Wisconsin’s local food system.