Chow-Down Like a Dinosaur!
Washington asparagus is produced on approximately 7,000 acres in the Columbia Basin, the Yakima Valley and the Walla Walla area. About 22 million pounds of asparagus are produced each year, bringing close to 28 million dollars to the state's economy.
1/2 Cup of Asparagus Boiled and Drained
Total Carbs: 3.7 grams - 1%
Dietary Fiber: 1.8 grams - 7%
Total Fat: 0.2 grams - 0%
Protein: 2.2 grams - 4%
Vitamins and Minerals
Vitamin A: 18%
Vitamin C: 12%
Vitamin K: 57%
Fun Facts! Did You Know…
The word asparagus originates from the Greek language meaning "sprout" or "shoot"? Asparagus is a member of the lily family. The lily vegetable spread to all parts of the Mediterranean; from Egypt to Spain. France and England developed the taste for asparagus as a delicacy traced back to 16th century gastronomic literature.
Cultivation of asparagus began over 2,000 years ago in the eastern Mediterranean Region? Romans and Greeks alike ate asparagus for the rich flavor and medicinal qualities.
Asparagus has been around for more than 2,000 years? Asparagus has graced the gold and silver plates of royalty and nourished ordinary folks.
Asparagus came to America with the early colonists? Cultivation spread west to include Michigan, California and Washington State.
Tips and Facts
Snap off or remove with a knife the bottom most woody part of the spears.
Try tender asparagus spears raw. Chop into a salad, or enjoy with a dip.
Asparagus is best cooked simply. Arrange spears loosely in a skillet with an inch of lightly salted boiling water. Simmer for 3-5 minutes or until bright green and tender, but not mushy. Remove from heat and run under cold water to stop the cooking process.
Washington Asparagus Commission
The Washington Asparagus Commission’s mission is to support the economic and environmental sustainability of the Washington Asparagus industry.