1. ASPARAGUS Presented by: Helen Paik

2. Various Forms to Buy

3.  Bright green or white stalks, usually 10 to 12 inches in length  In Season: Spring, Summer  Part of Lily family  Asparagus spears grow from a crown that is planted about a foot deep in sandy soils.  Each crown will send spears up for about 6-7 weeks during the spring and early summer.  Grown in the U.S. since the l870's.

5. All Star Veggie because..  According to the National Cancer Institute: highest tested food containing Glutathione, one of the body's most potent cancer fighters.  High in Rutin, which is valuable in strengthening the blood vessels.  Good source of Vitamin B6  High in Vitamin A, Vitamin C, Vitamin E, Folacin  Grams of fiber per serving: 2g  Calories per serving: 22  Phytochemicals: Beta-carotene, Lutein & Zeaxanthin

6. Interesting Facts! AAAA well cared for asparagus planting will generally produce for about 15 years without being replanted. AAAAsparagus was first cultivated about 2500 years ago in Greece. UUUURINE ODOR??

7. Ways to Prepare  Boil  Steam  Microwave  Stir-Fry  Add to noodle dishes or casseroles  Grill those bad boys (inside or outside!)

8. RECIPES Steamed Salmon and Asparagus with Walnut Vinaigrette Asparagus Tapas with Red Pepper Sauce Asparagus and Citrus Salad Rolled Steak Stuffed with California Asparagus Asparagus Guacamole Asparagus/Chicken Oriental California Spring Jumbo Asparagus, Papaya, Shrimp 'n' Pasta Salad California fresh Asparagus Casserole Bake Baked Asparagus with Parmesan Cheese California Springtime Asparagus Salad Steamed California fresh Asparagus, with Red Pepper Sauce Springtime Stir-Fry with Scallops & California Jumbo Asparagus Grilled Prime Rib with California Jumbo Asparagus Sesame Asparagus Salad Asparagus Polonaise Asparagus Pasta Bella Asparagus Roasted Asparagus Parmesan Asparagus Spears

9. Asparagus, Papaya, Shrimp 'n' Pasta Salad: Ingredients  1 lb. Calif. Jumbo Asparagus 1 Med. Papaya halved, seeded and peeled. 1/3 Cup light sour cream 1/4 Cup Papaya or Mango nectar 1 1/2 tbsp. Bottled mango chutney Peel of 1/2 lemon 6 oz. Dry Fusilli, Rotelle or other curly pasta, cooked, rinsed and drained (about 3 cups cooked). 1/3 lb. small shelled and cooked shrimp 1/4 Cup green onions 8 Boston or Bibb lettuce leaves

10. Asparagus, Papaya, Shrimp 'n' Pasta Salad: Recipe  Trim or break off Jumbo Asparagus spears at the tender point and rinse. In a large skillet, cook Asparagus until crisp-tender, about 3 to 5 minutes. Do not overcook. Drain and rinse under cold water.  Chill and set aside 12 spears; cut remaining Asparagus into 1 inch pieces.  Remove seeds and cut half of papaya into eight 12 thin, lengthwise slices - chill. Cut remaining half into bite-size pieces.  In large bowl, combine sour cream, nectar, chutney and lemon peel. Add cooled pasta, mix well. Stir in Asparagus and papaya pieces, shrimp and green onions. Chill briefly.  To serve, spoon pasta mixture on lettuce leaves and arrange papaya and Asparagus spears. Garnish with lemon twists or wedges and fresh mint, if desired.  Makes 4 servings ENJOY!  Nutrients per serving: Calories 295; Protein 17.3 grams; Fat 3.7 grams; Calories from Fat 11%; Carbohydrate49.9 grams; Cholesterol 80 mg; Fiber 5.6 grams; Sodium 193 mg.

11. So do we all love Asparagus yet?  Is high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.  Has No Fat, contains No Cholesterol and is low in Sodium.  Nutrient Dense  Easy to prepare and DELICIOUS!

12. REFERENCES  Michigan Asparagus Advisory Board: http://www.asparagus.org/ http://www.asparagus.org/  California Asparagus Commission: http://www.calasparagus.com/index.htm http://www.calasparagus.com/index.htm  National Cancer Institute: http://app1- ws1b- 2.nci.nih.gov/color/asparagus/produceite m_popup http://app1- ws1b- 2.nci.nih.gov/color/asparagus/produceite m_popuphttp://app1- ws1b- 2.nci.nih.gov/color/asparagus/produceite m_popup