IN SEASON

It’s true that spring officially sprung March 20, but the real confirmation for Atlantans will come this weekend, or maybe next. That’s when local farmers will start delivering asparagus to farmers markets and restaurants.

Peter Cimino, who runs Cimino Farm with his wife, Billie, and son Ansley Watson, hopes to get his first bunches of the year to Morningside Farmers Market on Saturday. His farm is a little south of here, near Warner Robins, so he may be the first.

Cimino doesn’t anticipate a bumper crop —- weeds play havoc on organic asparagus, and Cimino says it’s time for him to start over with a new patch —- but he says his asparagus will still be tender and delicious.

“I eat them out in the field all the time,” he said.

Asparagus season lasts seven or eight weeks, as the perennial crowns send up new shoots. Cimino packs his asparagus shoots in water as soon as they’re cut, and then stores them in a cooler for the trip to Atlanta. “The thicker ones are supposed to be more tender, but the ones we grow, they’re smaller but they’re just as tender,” Cimino said.

Good-for-you alert: Asparagus is a very good source of vitamins C and K and folate. One cup of cooked asparagus provides 180 percent of the daily value of vitamin K, 73 percent of vitamin C and 60 percent of the daily value of folate. It also provides more than 5 grams protein.

AT LOCAL FARMERS MARKETS

Asparagus, cabbage, carrots, cilantro, collards, green onions, kale, lettuce, microgreens, mustard greens, radishes, spinach, turnips

NATIONAL/INTERNATIONAL

Looking good: Texas beets, Washington apples, Chilean avocados and blueberries, California broccoli, carrots, and cauliflower, Florida and Mexican corn, Mexican cucumbers, Florida and Mexican eggplant, Chilean table grapes, Southern greens, California lettuce, Chilean peaches, South American and Washington pears, Chilean plums, Mexican and Florida radishes, Chilean raspberries, California spinach, Mexican and Florida squash, Florida strawberries, Florida and Mexican tomatoes

Coming in: California asparagus, Florida blueberries, Chilean kiwi

Questionable: California artichokes, Mexican beans, Texas and Mexican carrots, Arizona lettuce, Mexican mangoes, Caribbean and California peas, California and Mexican raspberries, California and Mexican strawberries

Roasted Asparagus With Parmesan

4 servings

Hands on: 5 minutes

Total time: 30 minutes

This effortless side dish showcases asparagus at its seasonal best. It’s elegant enough for a holiday meal but too easy to save for just special occasions.

1 bunch asparagus

2 tablespoons olive oil

Salt and freshly ground black pepper

1/2 cup freshly grated Parmesan cheese

Zest of 1 lemon

Preheat oven to 400 degrees. Rinse and dry the asparagus; snap off any tough or dry ends. Place the asparagus in a baking dish. Drizzle with olive oil; turn to thoroughly coat the asparagus. Season with salt and pepper.

Roast asparagus in the oven, stirring once or twice, until they are crisp-tender, about 20 minutes. Sprinkle with the cheese and return to the oven for 1 to 2 minutes, until cheese melts. Sprinkle with the lemon zest and an extra turn of pepper before serving.

Per serving: 107 calories (percent of calories from fat, 81), 4 grams protein, 1 gram carbohydrates, trace fiber, 10 grams fat (3 grams saturated), 8 milligrams cholesterol, 220 milligrams sodium