When I spotted asparagus for $1.77 a pound yesterday, I scooped up a bunch. After rinsing and cutting off the tough stem ends, I steamed it in an inch of boiling water for four minutes and seasoned with a tiny bit of butter and a dash of salt. The kids ate their 'magic wands' with gusto -- I felt like a winner.

Here are a few facts of this super-member of the Lily family:

• "Hey, at least all our pee will smell!" This was boldly announced by one of my nutty friends at a recent wedding reception as a dinner plate with asparagus was set down in front of him. I honestly had no idea asparagus is connected with odiferous urine, but it's true. The odor is a by-product of digestion. We all confirmed our pee did reek after dinner. I know, I know, gross.
• Asparagus grows in sandy, well-drained soil during a short 6-7 week window in late spring. It takes two years before a crop is harvestable in its third year, with a harvest life of 6-8 years. Friends have an asparagus patch on their Wisconsin farm and after we'd pick some, stalks would literally grow inches overnight. Spears can grow ten inches in a 24-hour period -- talk about watching your garden grow!
• Did you know asparagus is one of the most nutritionally well-balanced vegetables on the planet? A 5.3 oz serving has only 20 calories (less than 4 calories a spear), no fat/cholesterol, low in sodium, 3 grams of fiber, a ton of folate (60 percent of USRDA), a rich source of rutin (strengthens capillary walls), a nice source of thiamin, vitamin B6 and potassium, and a sprinkling of other vitamins/minerals.
• Steam, roast, stir-fry or grill asparagus -- there are a ton of ways to cook and season it. Grilled asparagus with parsley pesto, anyone?

If you'd like to know more, check out Michigan Asparagus Advisory Board's helpful website.