The height of the asparagus season in California runs from March to June. California asparagus is mainly grown at the confluence of California’s two greatest rivers, the Sacramento and the San Joaquin, in the rich peat of the delta lands an hour south of Sacramento and in the Salinas Valley about 2 hours south of San Francisco. California produces over 70 percent of the nation’s fresh market asparagus.
When you’re ready to eat them, snap or cut off the white portion of the butt end of the asparagus. They’re perfect coated with olive oil and roasted, which leaves them firmer, nuttier and sweeter than steaming. Asparagus is high vitamin C and K and folic acid and contain less than 50 calories per 6 oz serving. Click here for more recipes.
Source link http://www.earlsorganic.com/seasonal-eats/california-asparagus/