Even though spring is the best season for asparagus, this WELLthy foodie is glad that this nutritious vegetable is available year round. Asparagus is rich in Vitamin B6 and contains lots of folate. It’s also high in calcium, zinc and magnesium and has been said to help lower the risk of heart disease.. There are many ways to cook this favorite spring vegetable. Its season is short, and you have to make the most of it so serve it a few times in different ways.

Peak season: February-June
Varieties: Green, purple and white. White asparagus tastes exactly the same as green, it’s just grown underneath soil or sand which prevents it from turning the normal green we’re used to. Purple asparagus is a bit sweeter than the green and white varieties due to a higher sugar content.
What to look for: Tips should be tightly closed and the bottoms should still be green, not woody looking.
How to store it: If not used within a day or two, asparagus ends should be trimmed and placed upright in a shallow glass of water or stood upright and wrapped with a damp cloth and placed in the refrigerator.
How to prepare it: Snap or cut the tough ends off of each spear and wash the asparagus under cold water to remove any sand. Asparagus can be eaten raw, roasted, boiled, steamed, grilled or my favorite, Asparagus Cobb Salad With Apple Cider Vinaigrette and you can find the easy recipe below.