It’s been a long winter, and we’re thrilled for the arrival of asparagus, a welcome sign of spring. It’s green, crisp, fresh, and healthy. Not to mention, it’s a super versatile veggie to cook with and we’ve been using it in all kinds of Tessipes. Check out Chef Kristen’s Roasted Asparagus with Prosciutto, Orange & Cracked Pepper recipe here!

It’s hard to refrain from buying up all of the asparagus that we can get our hands on, after going without all winter. As hard as it is to remember: you've got to buy in small batches because this veggie fades fast. We recommend eating it within two days of purchase for optimal nutrients and freshness, or try wrapping the ends in a damp paper cloth to help the stalks stay fresh.

Asparagus is quite the unique vegetable! Unlike most of its veggie cousins, it is a perennial, meaning that asparagus will return to your garden year after year. The spears that we eat are actually the new shoots that pop up each spring. It also shouldn’t be harvested for the first 2-3 years that it is planted because it takes extra time to mature. Once established, asparagus beds can produce these delicious and healthy veggies for upwards of fifteen years!

You know what that means? Fifteen years of vitamins, minerals, antioxidants, anti-inflammatories, digestive support, and heart healthy deliciousness!

Don’t know about you, but we're going to get planting.