Instructions: Asparagus is a member of the lily family. The young shoot is the edible part of the plant, and its color ranges from green to white to purple.

Asparagus is one of the earliest vegetables to appear in the spring and is rich in fiber and vitamins A and C. California ranks second in asparagus production nationwide (40 percent).

Harvesting typically begins in mid-February in Southern California; late March and early April usually mark the beginning of the harvest further north.

San Joaquin County grows most of the states asparagus. Other top producers are Imperial, Monterey and Santa Barbara counties.

The California harvest usually is completed by the end of June, so grab those peak-of-the-crop asparagus spears now while availability is wide and prices are especially reasonable.

Asparagus is a nutritionally well-balanced vegetable. It provides a wide array of nutrients in significant amounts for a healthy diet. Asparagus is a leading supplier among vegetables of folic acid. A 5.3-ounce serving provides 60 percent of the recommended daily allowance for folacin, which is necessary for blood cell formation, growth and prevention of liver disease.

Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spina bifida, that cause paralysis and death in 2,500 babies each year.

Its wealth of nutrients, fiber, very low sodium and calorie content make asparagus a nutritionally wise choice for those watching their calories.

Asparagus is low in calories, only 20 per 5.3-ounce serving - thats fewer than four calories per spear.

It contains no fat or cholesterol and is very low in sodium. Its also a good source of fiber (three grams per serving), potassium, various B vitamins, and vitamins A and C.

Asparagus Cooking Tips

Stove top: In a saucepan or steamer, cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be tender-crisp in five to eight minutes. In a double boiler, percolator or asparagus steamer, steam asparagus in an upright position. Fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright with the tips extending an inch or more above the boiling water. Cover and cook until tender, five to eight minutes.

Stir-Fry: Cut spears diagonally in half inch pieces, leaving tips whole.

Stir-fry pieces in a small amount of hot oil, in a skillet or wok at medium-high heat. Stir constantly until tender-crisp - three to five minutes.

Microwave: Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center. Add about a quarter-cup water and cover tightly. Microwave at 100 percent power four to seven minutes for spears, three to five minutes for cuts and tips. Stir or turn halfway through cooking time.

Microwave frozen asparagus by placing the frozen asparagus in a covered microwavable baking dish with two tablespoons of water. Cook at 100 percent power for four to seven minutes, stirring or rearranging once. To warm canned asparagus in the microwave oven, drain all but one tablespoon of liquid and microwave at 100 percent power for two to four minutes, stirring once halfway through cooking time.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.