Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state's 6-7 week harvest. The season begins in early May and ends in mid-to-late June. 

Michigan ranks second in the nation for asparagus production thanks to its unique, sandy loam soil. This particular soil, found most often near Michigan's west coast, is dominated by sand particles, but also contains enough clay and sediment to provide structure and fertility. 




Discover the health and nutritional benefits of eating Michigan Asparagus. 


Explore healthy, comforting, and sometimes over-the-top recipes that will impress those you love. 


Learn how to steam, bake, grill, roast, boil, microwave, fry, and can Michigan Asparagus.