Asparagus is an early-season crop you may now find at markets. Harvested during April and May in Kentucky, it is a nutrient-dense vegetable that you can eat raw, lightly boil, steam, stir-fry or grill. It can be seasoned with herbs, butter or Parmesan cheese to enhance its flavor.
Asparagus is a good source of vitamins A and C, folate and fiber. A half-cup serving of fresh asparagus, which is about six stalks, contains 22 calories, 2 grams of protein and 4 grams of carbohydrates.