Hatfield asparagus is known far annnnnnd wide and its almost here! Every time we put this out on the stand we get excited, it kicks off the season, and folks drive from all over to grab a few bunches. Not only does the "lobster" of vegetables taste incredibly good, ​it's a superfood. So many health benefits, we lost count!
Asparagus is an anti-inflammatory (reduces inflammation in the body) and contains a type of fiber that keeps the digestive system healthy. The plant chemical glutathione contained in asparagus has been found to be an anti-inflammatory and may help rheumatoid arthritis symptoms. This vegetable is also rich in soluble fiber oligosaccharide, which acts as a prebiotic in the gut by stimulating the growth of friendly bacteria. It is also a valuable source of vitamin C, folate, magnesium, potassium, and iron. Unusually for a vegetable, it is a good source of vitamin E, an antioxidant that helps keep the heart and immune system healthy.

The Good Stuff:
  • folate and glutathione protects the heart by helping to reduce inflammation
  • fiber content acts a prebiotic for gut health
  • good source of important vitamins including vitamins E
  • rich in iron, promoting energy and healing, and helps fight infection

Facts:
  • peak season March to June
  • white asparagus lacks heart protecting fight phytonutrients nutrients and provides less of vitamins A and C compared to its green counterpart

Tips:
  • avoid spears that are fading in color
  • trim the woody ends and stand stalks upright in a tall container with a little water in the bottom, cover the tops with a plastic bag and use in a few days
  • brush large spears with oil and broil for 2 to 3 minutes until tender, so good
  • small thin asparagus spears can be used in quiches, soups, risottos, and salad

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Reference: 100 Best health Foods, Eat This Not That, Cooking Light What to Eat
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