Harvested during April and May in Kentucky, asparagus 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. As you will see in the Plate It Up Kentucky Proud recipe below, it can also be an integral ingredient in many dishes.
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.