Asparagus is at the peak of its season February through June. While it can be found year-round, its delicate flavor, crisp-tender texture, and bright-green color is best enjoyed fresh.

Try it in these five dishes:

1. Asparagus Melt with Pesto Spread
2. Asparagus-and-Ham Casserole
3. Grilled Asparagus with Balsamic Vinegar
4. Oven-Roasted Asparagus with Thyme
5. Cream of Asparagus Soup

If you want to grow asparagus yourself, you'll have to be patient. A member of the lily family (and a cousin to leeks, onions, and garlic), asparagus starts life as a seedling in a nursery bed before it grows a miniature crown and is transplanted to a permanent field. Then two to three years pass before the plant produces enough tender stalks worth harvesting. But once it gets started, asparagus grows at an amazing rate.

When selecting asparagus, reach for green instead of white: This variety is higher in vitamins A and C, and in folate. Choose spears with tight, compact tips and a similar diameter so they'll cook at the same rate.

As for cooking asparagus, the secret is simple: Don't overdo it. The slender shoots should turn out crisp and bright in color. And while you might want to snip the woody ends of the shoots before cooking, there's no reason to toss them away. Try using them in our Cream of Asparagus Soup recipe.

Asparagus
Learn more selection, storage and preparing tips.