Asparagus is a spring vegetable with a delicate flavor boasting folic acid, vitamin B6, C, K, E and A, potassium and thiamine. Green asparagus, eaten all over the world, is imported primarily by the US, European Union, and Japan with China being the largest producer. Tender white asparagus, also known as ‘white gold’, is grown mainly in Northern Europe and served as a specialty dish in restaurants April through June.
Asparagus is usually served as an appetizer, soup, side dish or stir fried. For an impressive appetizer take 1 pound of fresh asparagus and 16 slices of bacon. Trim the stalks to 5 inches in length. Coat a baking tray with oil. Wrap ½ slice of bacon around each stalk and lay on baking tray. Bake asparagus at 400 degrees for about 25 minutes or until bacon is cooked, and add salt and pepper to taste. Serve immediately.