Nothing says spring like fresh Michigan asparagus. The harvest begins in late April and ends in June so make plans to visit one of the state's U-Pick operations or a farmers' market to get this spring delight.

Michigan ranks third in national asparagus production behind California and Washington. But the trip to Oceana County is much quicker than driving across country. Most of our asparagus farms are located near Hart and Shelby or in the southwestern part of the state between South Haven and Benton Harbor. The growing conditions in this part of Michigan provide the moderate temperatures and loamy soils for some of the best asparagus in the United States.

When picking your own asparagus, whether from a U-Pick farm or at your local farmers' market or grocery store, look for firm, fresh, spears with closed, compact tips and uniform diameter. This will help to ensure all the spears cook in the same amount of time. Larger diameter spears are more tender.

Cheesy Asparagus
1 bunch of asparagus tips
1/4 cup olive oil
1/2 cup Parmesan cheese

Pour olive oil on the bottom of a casserole dish. Place cleaned asparagus spears in the dish and sprinkle with Parmesan cheese. Cook in oven for 10-15 minutes at 350'or until cheese melts and becomes slightly brown.

Find more asparagus recipies here!