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April showers bring May flowers, like cmcuses, daffodils and believe it or not, asparagus â€" the delectable member of the lily family! when buying asparagus, look for straight. bright green stalks with tightly closed, purplish tips. Asparagus is generally sold in 500 gram (one pound) bunches. which provide four large servings. Ontario asparagus is generally in the stores within a day of harvest and is best eaten the same day as purchasâ€" ed. However. the fresh flavor of Ontario asparagus can be maintained for up to two days. if the stalk ends Ontario asparagus is a special treat you can enjoy more often. Following are a few facts to aplain why: 'Ontario asparagus is available from late April to late June: supplies peak from late May to mid-June 'Ontario accounts for 60 per cent of the total Canadian asparagus production. 'About 50 per cent of Ontario's asparagus acreage is in Norfolk County. The balance of the crop is grown in Kent. Essa. and Simcoe Counties. 'lncluding the planting year. it takes three growing seasons before some asparagus can be harvested â€" and five or six seasons to obtain a lull yield. 'The superb quality of Ontario asparagus is lame a result of the fact that most of the product reaches the market within a day of harvest. AISO. a large percentage of the crop is transported in containers with water retaining pads. This container helps to keep the asparagus fresh by providâ€" ing moisture to the stem bottoms. 'l‘rue Ontario asparagus lovers appre- ciate asparagus for its food value as well as for its delicate flavor. Four medium spears are an aoellent source f vitamin C and provide only 10 Ontario asparagus ready soon are wrapped in a dampened papcr towel and the spears stored in :1 plastic bag in the refrigerator crisper. When preparing for cooking. easily snap off the butt ends of the Stalks where the white turns to green. Wash thoroughly in cold water Lll‘ld rcniotc any traces of sand from lllldt‘!’ the scales. Take special care in handling the tip ends as they break c.1sil)‘. There are many metth or" cooking asparagus. but the secret tu it supcrhli cooked product is timing. “lictlicr steamed. boiled or stir-fried. asparagus should be [0“th iinlil tender-crisp. or about the in \L‘\t‘ll minutes. Asparagus is also delicious \L’Ht‘tl cold. After cooking. lllllllt‘tlldlt‘h rel-rush under cold \\.llL‘l in \t‘l tlic color dlltl \ltlp the cooking, Hunt and chill. You can 1“.th ll\L‘ .lsl‘dl'tlglh \L‘.l\t\ll last longer by framing. Niiiipli [\rt‘piiit‘ .|\ for Ctlt‘hlllli, (llL‘ll turnip spurns according [U [lllL‘hllt‘H n1 stalks. llluncli slll.lll spans [no ininiilrs. inetliuin I'm llIlL‘L‘ .llltl l.Il_L‘.t‘ [in [Hill t‘tml. tll.l|ll. .lllLl put ilii .inil “all spoils iii llL‘t‘.'L‘l lugs. \‘iiiit' iip ninni.i| lieut'i l0 Ullt‘ Hall .11 lt'ii'ipt'i.il lllt‘N. Low in calories, plus Vitamin C Springtime asparagus with cheese raun- (Plinm hy I-mulluml Unturm}. H cit (' April. May. June WK? 21