Dubbed the “food of kings” by Louis XIV of France, asparagus definitely have a royal nutritional profile. Low in fat and high in fiber, these tender stalks are a good source of iron,
B vitamins, and vitamin C. Asparagus are at their peak from March through June but can be purchased year-round. Once harvested,
asparagus deteriorate rapidly, so place them in cool storage to retain freshness and nutrition. Delicious roasted, grilled,
or lightly sautéed in olive oil, these seasonal spears make a tasty addition to any meal.
View Recipe: Grilled Asparagus with Caper Vinaigrette