I’m just going to flat out say it… most people don’t like asparagus because it makes their pee smell. Well, ya know what? Get over it! Asparagus is not only super good for you, it’s delicious AND it’s in season, RIGHT NOW. In the northeast, asparagus is harvested from mid-April to June, and is one of the happy harbingers of spring.

A member of the lily family, along with onions, leeks, and garlic, asparagus has been around for more than 2500 years. First cultivated by the Greeks, the long stalky vegetable was prized as an herbal medicine, used to treat toothaches and prevent bee stings (maybe by making your blood smelly like your pee?). I’m not sure about either of those remedies, but asparagus IS a known diuretic and has a long history as a treatment for swelling, such as arthritis and rheumatism, and as well as PMS-related water retention.

Isn’t nature grand? I love how she provides us with tasty ways to treat just about everything. Nature, hats off to you dear lady for having something for all that ails us. (And by nature, I don’t mean pharmaceuticals.)

Asparagus is very nutrient dense, high in folic acid, and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. Asparagus is so high in folic acid (a 5.3 ounce serving provides 60% of the RDA) that pregnant women are encouraged to eat plenty of it, as folic acid is necessary for blood formation, growth, and prevention of liver disease.

Your farmers markets will have asparagus now, but not for much longer. A tricky plant to grow,  newly planted crowns take 3-4 years before a harvest can be made. It grows wild along roadsides, and in sandy, coastal areas. If you can find wild asparagus, either growing, or at your local market, BUY IT. I had wild harvest asparagus for the first time about 2 weeks ago, and the difference was marked. Not normally a fan of eating it raw, these tender, crispy stalks were actually sweet! Store bought asparagus will never be the same.

While buying my delicious spears, a friendly farmers market shopper gave me a great tip for storing asparagus… most recipes I’ve read say eat within a few days of buying, which for me is not easy (I can’t eat a pound of asparagus in 3 days!). Store your asparagus as you would flowers, in a vase or glass with water, on the counter! Not only does it look great, it lasts so long. The asparagus I bought last weekend at the farmers market is perfectly fresh, a full week later, with no sign of going south in sight!

To prepare asparagus, snap the tough, fiberous bottom ends of the stalks off, leaving only the tender tops behind. Some people peel their asparagus, but I prefer not to. You can save these ends to add to broths, if you do that kinda thing (which you should!). If your stalks are thick, you can roast them or even grill them (they are delicious this way!), but are good sauted, in soups, stir frys, or even raw in salads.

Get over the possibility that you’re pee might smell, and just eat them already!

Side note: When I was a kid, I hated asparagus, and used to hide them behind the radio on the shelf in the bathroom. Sorry dad!