I figured I should talk about something less shocking today with all the butt crack business yesterday, so I decided to chat about Asparagus.

Asparagus is not my favorite vegetable but and after looking into it I found that there are some pretty interesting things about asparagus that I bet you don’t know.

The basics — Asparagus is in season from mid April through June and is mostly grown in Michigan, California and Washington State. It is one of the most nutritionally well-balanced vegetables in existence and leads nearly all other produce in a wide array of nutrients. Asparagus contains only 20 calories per 5.3 oz serving and 3 grams of fiber. It’s very low in sodium and an excellent source of potassium, vitamin B6 and folacin (folic acid).

Did you know — Asparagus is a member of the Lily family? So are onions, leeks and garlic.

Strange but true — An asparagus spear can grow as much as one inch (or more) in an hour, and can grow 10″ in a 24-hour period, when weather conditions are just right. Not that’s crazy!

White asparagus — Is achieved by growing the stalks under mounds of earth so the sun does not strike them to produce chlorophyll. White asparagus is considered to be slightly milder in flavor and a bit more tender than green asparagus.

Why does your pee smell funny after you consume asparagus? — From my research, nobody seems to be able to agree on this.  All you need to know is that if your pee smells after eating asparagus (and not everyone can smell it) you are not alone and it’s natural so don’t fret.

How to store it — To maintain freshness, trim the ends and wrap a moist paper towel around the stem ends, or stand upright in two inches of cold water and cover with plastic. Refrigerate and use within 2 or 3 days.

How to pick the best asparagus — 
Look for firm, fresh, spears with closed, compact tips. Larger diameter spears are more tender according to my research but I always found the skinny spears to be better. You can decide for yourself.

Cooking asparagus — Trim stem ends slightly and cook fresh asparagus for about 5 minutes in boiling water for a crisp and tender result. Or, trim ‘em toss ‘em in olive oil and roast in the oven for a few minutes till tender. That’s Kelley Style.

Bacon-Wrapped Asparagus — (Now this sounds hella good!)

1-pound fresh asparagus
8 to 10 strips bacon

Wash and trim asparagus spears. Cut bacon strips in half crosswise. Wrap one-half strip bacon around each asparagus spear, leaving tip and end exposed. Lay on a cookie sheet with sides. Bake in a preheated 400-degree oven for 20 to 25 minutes, or until bacon is cooked. Serve warm or at room temperature.

There you have it, the low-down on asparagus. Enjoy…