It's time for Michigan Asparagus!

From Hart to South Haven: it's Asparagus Time!

It's almost time for Michigan's asparagus crop. Our good friend, the culinary historian and award winning cookbook writer Priscilla Massie, brought a great recipe to feature this home-grown super-veggie.

Here are a few fun facts:

-Asparagus is a member of the Lily family.

-Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.

-Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.

-Each crown will send spears up for about 6-7 weeks during the spring and early summer.

-The outdoor temperature determines how much time will be between each picking...early in the season, there may be 4-5 days between pickings and as the days and nights get warmer, a particular field may have to be picked every 24 hours.

-After harvesting is done the spears grow into ferns, which produce red berries and the food and nutrients necessary for a healthy and productive crop the next season.

-An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.

-A well cared for asparagus planting will generally produce for about 15 years without being replanted. The larger the diameter, the better the quality!

-Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.

-Asparagus has no fat, contains no cholesterol and is low in sodium.

Now for the "down and dirty" on production:

-Michigan ranks third in the nation for Asparagus production producing up to 25 million pounds annually.

-Oceana County, around Hart and Shelby, is the area with the greatest volume of production but there is also substantial production in SW Michigan between South Haven and Benton Harbor.

-Michigan growers harvest approximately 15,000 acres of asparagus annually. The average yield for Michigan asparagus growers is 1700 pounds per acre but plantings of newer hybrid varieties have been harvested at up to 3000 pounds per acre.

-15% of the harvest is sold as fresh asparagus in the vegetable section of the grocery store or at a roadside market.

-Of the 85% of the crop sold to processors, 38% will be frozen as cuts & tips or spears and 62% will be canned as cuts & tips or spears.

-The total annual value of the Michigan asparagus crop is between $15,000,000-20,000,000.

Now for the best part: Priscilla's recipe!

Grilled Michigan Asparagus

1 pound of washed, trimmed Michigan asparagus

1 recloseable gallon bag

1 tablespoon minced garlic

1/4 cup extra virgin Olive Oil

An hour before grilling, place the minced garlic, olive oil and asparagus in the recloseable bag - be sure to coast all the stalks.

Heat grill to med-high place the marinated asparagus on the grill - and turn a few times until done, about 8 to 10 minutes. Enjoy!

This is a Great accompaniment with chicken, fish, steak, and even cold the next day on a salad.

*Variations of the above recipe

*Take the above recipe and substitute the minced garlic for pesto. When the asparagus is done sprinkle with fresh Parmesan cheese.

*Take the above recipe and substitute the olive oil for sesame oil and instead of minced garlic use toasted sesame seeds. When the asparagus is cooked, a little dash of soy sauce for extra flavor on the platted asparagus.

Recipes by Priscilla Massie (Cookbook author)