‘Tis the season for asparagus! Soon I’ll be swimming in spears but they are a little slow in coming this week. In the meantime you can wow your friends at pub trivia night with these facts and amaze them with this delicious recipe.

How much do you know about asparagus?

1. A single serving of asparagus provides 60% of the recommended daily amount of folic acid, which is shown to prevent heart disease and birth defects.

2. Green and white asparagus come from the same plant. White is preferred by some European cultures and is grown underground, preventing photosynthesis.

3. Asparagus is a member of the lily family and is related to onion and garlic.

4. Approximately 40% of people report having odorous urine after eating asparagus.

5. A well-tended bed can produce asparagus for over 30 years.

6. Female stalks are thicker than male stalks.

7. The top five asparagus producing countries in 2010 were China (15.33 billion pounds), Peru (740 million pounds), Germany (200 million pounds), Mexico (160 million pounds), United States (80 million pounds, 4 million of which GardenLass produces).

8. Eating asparagus can help ease hangovers and clean the liver of toxins. (Which reminds me, I should be eating more…)

9. The German town of “Schwetzingen” is the self-proclaimed “Asparagus Capital of the World” where they crown a “Spargel” King and Queen each spring.

10. It’s really freaking delicious.

GardenLass Spring Vegetable Frittata

This is my basic frittata recipe and I alter it according to whatever is in season. Today I am making it with asparagus and onion. It works best if you have a cast-iron pan that can go from stove top to oven. I don’t, so I start it in a regular frying pan and transfer it to a glass pie pan.

1/2 pound asparagus, cut into 1-1 1/2″ pieces (I like to cut them on a diagonal, because I’m fancy like that)

1/2 large sweet onion (Spanish or vidalia is preferable)

8 large eggs, beaten

2 ounces mild goat cheese (ricotta would also work)

1 tbsp fresh thyme (if dried, 2 tbsp)

salt/pepper to taste

2 tbsp olive oil

Preheat oven to 375°. Sauté the onion in the olive oil for about 2 minutes. Add the asparagus pieces and cook for another 6 minutes over medium heat.

Transfer the vegetables into a glass pie plate; add beaten eggs and dots of goat cheese. Add salt and pepper to taste. Sprinkle thyme over the top just before baking.

Paired with a mixed green salad, this recipe should serve 4 people for dinner.