Food $ense Kids
Asparagus
Written by Heidi LeBlanc and Kelsey Eller RD
Brought to you by the Utah Food $ense program
Part 3 of the Preschool Obesity Prevention: Meal Planning and Quick Meals
Objectives
Participant will:
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2.
3.
4.
Participate in a cooking/food sensory experience and sample food.
Participate in a physical activity or game that reinforces food concept.
Identify food name through reading, writing or other activity.
Participate in a food exposure experience by doing an art, craft or other activity.
Teacher Instructions:
*Background facts and information for the teacher is included on page 6.
This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and one
activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities are
included in the back of this lesson that can be substituted or included in the lesson.
Required Materials:
 Introduction materials - (page 2).
 Ingredients for recipes and materials for food demonstration (page 4-5).
 Physical activity materials (page 2-3).
 Reading/writing activity materials (page 3).
 Art, craft and other activity materials (page 3).
 Take Home message (page 4).

Utah Food $ense – required paperwork for program.
Optional Supplemental Materials:

Extra asparagus picture included on page 9.
Preparation Required:
 Review lesson plan.
 Review teacher background information.
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 Gather ingredients and materials needed to demonstrate the recipe (see page 4-5).
 Make copies of recipes and take home messages handout you wish to distribute (see page 4-5) –
enough for all class participants to take home to families.
 Utah Food $ense - Make copies of all required paperwork for lesson.
LESSON PLAN
Introduction
Time: 5 minutes
 Show a couple of spears of asparagus to the class.
 Show picture on page 9 of asparagus growing.
Ask/tell the class:
 Do the kids know what it is?
o Asparagus is a good vegetable because it is packed with important stuff that helps our
bodies be healthy.
 What color is it?
 Has anyone ever tasted it before?
 How can you eat asparagus? Steamed, roasted, raw, pasta salad, stir fry, etc.
Pass the asparagus around:
 What does it feel like? It is bendable, soft, etc.?
 What does it smell like?
 The pieces of asparagus are called spears because they come to a point at the top.
A fact is that 33% of families eat asparagus and LOVE IT. (fruitandveggieguru.com)
Objective 1: Participate in a cooking/ food sensory experience and sample food.
Time: 5 minutes
 Choose a recipe that will work for your lesson: (see page 4-5).
o Roasted Asparagus
o Pasta Salad with Asparagus
o Oven Steamed Asparagus
Objective 2: Participate in a physical activity or game that reinforces food concept.
Time: 5-10 minutes
Asparagus Snapping:
 Snap an asparagus spear in half to see which parts are tender and which are tough.
o (Snapping the asparagus lets you know how much of the spear is good to use. The top
portion that is left after it is snapped is what should be used.)
 Pass out an asparagus spear to each child. Have the children bend the asparagus until it snaps.
Talk about that the spear of the asparagus is the tender side and tastes the best. (Use this in your
cooking recipe – to avoid waste).
 Demonstrate that asparagus spears come in many different sizes. Copy and cut page 7. Each child
should get one size chart. Pass around the size chart cards to each child. Have each child pick an
asparagus stem – and then find which size their asparagus is.
Objective 3: Identify food name through a reading, writing or other activity.
Time: 10 minutes
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Read “Eating the Alphabet” by Lois Ehlert.
Emphasize the picture of the asparagus.
Have the children talk about that asparagus starts with the letter A.
You can ask the children if they have tried the foods on each page.
_____________________________________________________________________________________________
Objective 4: Participate in a food exposure experience by doing an art, craft, or
other activity.
Time: 10 minutes
 Make an asparagus picture using green and purple tissue paper squares and triangles.
 Have each child glue the squares and triangles of tissue paper onto a piece of plain paper into the
shape of asparagus spears. (The Eating the Alphabet book) is a good example to follow.)
 You may want to complete one before the lesson so the children know what it should look like.
_____________________________________________________________________________
Conclusion:
Time: 5 minutes
Ask the class:
 Did you like asparagus?
o It is a great food that is packed with lots of good things for our bodies.
 What are pieces of asparagus called? Spears
 How can you eat asparagus? Steamed, roasted, in salads, stir fry
o We ate it roasted and in pasta salad.
Resources :
Kids a Cooking, Asparagus you Tube Video
An easy way to get kids to eat asparagus? Not Quiete but still a very neat reick: Cognative Daily. Scienceblogs.com/cognativedaily/2009/05/apsychologicalfgimmic-to-get.php
Fresh For Kids – Asparagus. Freshforkids.com/au/veg-pages/asparagus/asparagus.html
California asparagus commission. Calasparagus.com/consumer/tips.htm
Songsforteaching.com/healthyhabits/foodnutritioneatingasaragusissoamazing.php
http://www.gardening-experts.com/how-to-grow-asparagus/
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689
or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited
from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write
USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or
call (800)795-3572.
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RECIPES
TOPIC: ASPARAGUS
Roasted Asparagus
Ingredients
Asparagus (about 1 lb)
Olive Oil (2 Tbsp)
Freshly Grated Parmesan Cheese (2 Tbsp)
Salt and freshly ground black pepper
Directions
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottom and discard. Cut
into 1 to 2 inch sections, slicing the asparagus at a slight diagonal. Place on baking sheet. Drizzle with
olive oil, sprinkle with cheese, salt and pepper to taste. Roast in the oven for 10 minutes on 450 degrees.
Pasta Salad with Asparagus:
Asparagus Fun Facts!
Ingredients
1 pound pasta
1-2 cups cooked asparagus
2-3 cups seasonal chopped raw vegetables
¼ cup plus 2 Tbs. olive oil
¼ cup red wine vinegar
Salt and pepper to taste
1 Tbs chopped parsley
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Asparagus is delicious, beautiful, and packed
with nutrients!
One serving of asparagus is low in calories and
very low in sodium.
Asparagus is an excellent source of folic acid
and also contains vitamin C, thiamin, vitamin B6,
potassium and many micronutrients.
Directions
Cook the pasta according to package direction. Rinse in cold water. Chill.Cook the asparagus using the
method of your choice just until tender. Shock in cold water and drain. Cut into bite-size pieces.
Combine pasta and vegetables in large bowl. Whisk oil and vinegar in small bowl to blend. Add the
dressing to the salad (to taste). Sprinkle with chopped parsley. Other optional ingredients: cheese cubes,
tuna, hard-boiled eggs, olives
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better
diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In
accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from
discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To
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file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call
(800)795-3572.
Oven Steamed Asparagus:
Ingredients:
Asparagus (about 1 lb)
Olive Oil (2 Tbsp)
Lemon (sliced)
Salt and Pepper to taste
Brown paper lunch bag
Directions:
Prepare the asparagus by rinsing thoroughly in a colander. Cut asparagus where it would break naturally
when bent. Discard bottom halves, put tops in the brown paper bag. Cut lemon into slices (put 3 slices
on top of asparagus. Add salt and pepper. Place bag on a cookie sheet. Roll end of bag to make sure it is
closed tightly. Spread olive oil on top of brown bag thoroughly. Cook in 350 degree oven for 20 minutes.
Carefully open bag – it is full of steam so tear carefully with tongs.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689
or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of
Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national
origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA,
Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call
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(800)795-3572.
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Preschool Curriculum
Asparagus
Background Teaching Information
Nutrition:
 One serving of green asparagus provides an excellent source of Vitamin K and folate (a B-complex
vitamin) and is a good source of Vitamin C.
 A serving of asparagus is about ½ cup cooked asparagus.
 Per one-half cup serving, asparagus has the highest content of folate of any vegetable.
 Asparagus is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin.
 Asparagus has no fat, no cholesterol and is low in sodium.
How does asparagus grow?
 Asparagus is a long-lasting perennial plant (about 15 to 20 years) that requires about three years
from time of planting to establish permanent roots and produce quality spears. The plants are
most commonly grown from one-year-old crowns (an underground stem from which the spears
shoot), providing a crop more quickly than if grown from seed. The edible stalks are shoots that
develop into fern-like plants in warmer temperatures if uncut.
 Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.
Tips for Using Asparagus:
 Saucepan or Steamer: Cook fresh asparagus in a small amount of boiling water until tender. Fresh
asparagus will be crisp-tender in 5 to 8 minutes.
 Stir-Fry: Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or
hot oil, in a skillet or wok at medium high heat. Stir constantly until tender-crisp, 3 to 5 minutes.
Storage Tips:
 Fresh:
o Keep fresh asparagus clean, cold and covered. Trim the stem end about ¼ inch and wash in
warm water several times. Pat dry and place in moisture-proof wrapping. Refrigerate and
use within 2-3 days for best quality. To maintain freshness, wrap a moist paper towel
around the stem ends, or stand upright in two inches of cold water.
 Freezing:
o Wash asparagus thoroughly. Trim stem ends slightly. Leave spears whole or cut into 2-inch
lengths. Blanch in boiling water for 1-2 minutes ONLY. Cool immediately in ice water. Drain
well and pack in plastic freezer bags or containers leaving no excess air space. Seal, label,
and freeze. Use within 8 months for best quality. Do not refreeze.
Resources:
http://www.harvestofthemonth.com/download/Cycle%20II/Month%208%20%20Asparagus/asp_edu_2.pdf
http://www.asparagus.org/
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689
or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited
from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or
disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400
Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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