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Blog - asparagus

What to Eat in May: Asparagus


It's spring, which means it's time to eat asparagus! Why eat in season? Choosing foods that are grown as close to where you live as possible allows you to eat fresh food and minimize the energy required to ship fruits and vegetables long distances.

Local asparagus is a sign of spring, especially in May in places like the Finger Lakes region of New York. Asparagus can be picked when it is young and only about as thick around as your pinky finger. It which will taste delicate and can be eaten raw. Sturdier, thicker stalks are great for making into soups, boiling, steaming or grilling. Store asparagus by thinly slicing the stalks’ bottoms, and standing up in a bowl in a half-inch of cool water. Keep in the refrigerator.

Lemon asparagus recipe

Makes 4 servings.


•1 pound of asparagus, trimmed
•2 tablespoons lemon juice
•2 tablespoons olive oil
•1 clove garlic, minced
•¼ teaspoon salt
•¼ teaspoon pepper
•3 tablespoons of Parmesan or Feta cheese


In a shallow dish, combine lemon juice, olive oil, garlic, salt and pepper, and toss asparagus in the ingredients. Put in refrigerator and let asparagus marinate for 30 minutes. Cook asparagus on a grill, in a grill pan or under the broiler in the oven for 3 to 5 minutes. Cook longer if you like your asparagus softer. Sprinkle with cheese right before eating.

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