In 2000, Michigan produced approximately 28.3 million pounds of asparagus on farmland mostly in the west and southwest areas of the state, ranking Michigan third in the nation for asparagus production.

The long green stalks are one of Michigan's first crops to appear in the spring. Its growing season is brief, beginning in late April and ending in June. Although 85 to 90 percent of the crop is processed, the proportion eaten fresh is increasing. 

Asparagus is one of the best vegetables for supplying nutrients and fiber. With 20 calories per five-ounce serving, asparagus spears contain no cholesterol, and provide potassium, fiber, and vitamins A, C, B6, B9, and glutathione, an antioxidant that's key to preventing diabetes. It's also the ideal vegetable for low-sodium diets, with only one milligram of sodium per 100 grams of cooked asparagus spears, and only 4 calories per spear.

Much of Michigan's asparagus is grown near the Lake Michigan shoreline where the moderate temperatures and loamy soils make for excellent production conditions. And Michigan asparagus, unlike asparagus from other states, is hand-snapped above the ground. This method results in a more tender and flavorful product.

When buying asparagus, look for firm, fresh spears with closed, compact tips of uniform diameter. This allows for even cooking with little variation in consistency. Asparagus lovers can enjoy canned or frozen Michigan asparagus year-round. And many retailers statewide carry "Esparrago" asparagus guacamole. Esparrago tastes as good as avocado guacamole, but it is fat free, cholesterol free, sugar free, low in calories and sodium, and high in vitamins A and C!

 For more information about Michigan asparagus, contact: 

Michigan Asparagus, Plum and Onion Committees
Michigan Asparagus Board