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Also called groene asperges.
In the Netherlands, green asparagus is in season April to June, at its best in May and June. November is outside the Dutch season for green asparagus.
Green asparagus grows above ground and needs no mounding, so Dutch growers cut it over the same April to June window as white. It is sweeter and needs no peeling.
Dutch green asparagus has a tight, slightly purple tip and a cut end that is not dried out. In other months it is flown or trucked in.
More vitamin C, beta-carotene and vitamin K than white, because the spears grow in the light. Folate too. About 93 percent water with potassium, so a hydrating vegetable.
To get the most: Roast or griddle instead of boiling, and keep it crisp; the shorter the cooking, the more vitamin C and folate stay in.
On our nutrient density chart, a normal serving of cooked asparagus (120 g) gives about half a day's vitamin K and about half a day's folate, counting what your body absorbs. That puts it in the top 10% of the 244 foods we scored.
Content per NEVO, the Dutch food composition database. This describes what the food contains, not what it does for you.
Snap off the base, then roast, griddle or stir-fry for a few minutes. Raw, shaved into ribbons, it works in a salad.
6 producers in The Field Guide sell green asparagus, according to their own website or shop list, each checked against our inclusion criteria and listed by province. Another 173 growers passed our bar for this food group; we have not yet recorded what each of them grows, so ask them or search the map.
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