Michigan is the largest producer of fresh asparagus in the U.S., thanks in part to the state’s proximity to Lake Michigan — which helps mitigate cooler temperatures in early spring and keeps conditions more consistent, says Jordon Walsworth, farm manager with Golden Stock Farms in Mears, Mich.
“Even during cold nights and heavy frosts, areas close to the lake can be 2 to 3 degrees warmer,” he says.
Sarah Greiner, co-owner of Todd Greiner Farms in Hart, Mich., says the state’s unique soil profile is also well suited for asparagus production.
“Much of the state has sandy loam soil, which is lighter, well drained and perfect for asparagus because it allows the plant’s deep root system to thrive while still holding the nutrients it needs,” she says.
The harvesting techniques Michigan growers use help create a better end product for the consumer, Greiner says.
“Most Michigan asparagus is hand-snapped at ground level rather than cut, which results in a more tender, usable spear for consumers when they’re cooking it,” she explains.
Michigan’s proximity to the East Coast and other regions means a fresher product reaches consumers’ hands and, in turn, creates less waste, says Steve Riley, owner of Mears-based Riley Orchards.
“Our asparagus can reach stores within days of harvest, while imported product may take weeks to arrive,” he says. “That gives retailers a longer shelf life and less pressure to move product quickly. Michigan asparagus stays fresher longer, which benefits both stores and consumers.”
Weathering the Early Start and Spring Frosts
Greiner says the warm temperatures in April started the crop earlier than normal, which was then followed up by multiple frosts for about two weeks.
“Typically, Michigan asparagus harvest starts around the May 8-10 time frame, so we’re not too far off from normal overall,” she says. “But because of that early warmup, the asparagus had already started emerging.”
Greiner says her farm started harvesting early on April 27, but the asparagus had emerged and she didn’t want to lose what was already up.
Riley says while his farm was hit by the April frost and then colder temperatures in early May, “the overall impact on yields has been minimal.”
Walsworth says the early freeze slowed the early-season production due to the warmer temperatures, but now that the season is in a typical timeline, he says retailers can expect to see good volume to meet demand.
“Early this spring, the fields looked like they were going to produce an early harvest, so everyone got prepared and the fields started producing,” he says. “Then the frost hit and likely took about 5% to 10% of the yield while also slowing overall production.”
Greiner agrees, noting, “As long as Mother Nature cooperates, the rest of May and June should be excellent for Michigan asparagus.”
Shifting Global Markets Boost Domestic Demand
While Michigan growers have historically faced pressures from Peruvian and Mexican imports, growers say the market dynamics have shifted.
Jamie Clover Adams, executive director of the Michigan Asparagus Advisory Board, says imports are down year over year, likely because international growers have converted acreage to high-return crops such as table grapes and blueberries.
Growers say these supply chain disruptions and declining volumes from imports have increased interest in Michigan-grown asparagus.
“We’re definitely seeing a stronger push for Michigan asparagus — not just from local grocery stores but also from larger brokers and shippers who are really keying in on Michigan-grown product,” Walsworth says. “Part of that is because it’s locally grown, but it’s also because Michigan asparagus is viewed as a reliable U.S. source and a known quantity in terms of quality and consistency.”
Walsworth says, in the past, Michigan production helped offset disruption in Peru’s asparagus production impacted by El Niño.
“A lot of buyers got a taste of Michigan asparagus then, and after having a consistently great eating experience, many are now prioritizing it more than ever,” he says. “Buying domestically also helps eliminate issues like long travel times and labor disruptions in other countries.”
Riley says an advantage of Michigan asparagus is that the growing season falls during a time when other regions are out of production.
“Michigan produces asparagus at a time when many other growing regions around the world can’t match our climate,” he says. “Our cultural practices also help us produce a higher-quality vegetable.”
Greiner says that retailers have looked to the stability that Michigan asparagus can provide.
“Retailers want to feature Michigan-grown local product, but they’re also hearing the same things we are — that production from Mexico and Peru is declining,” Greiner says. “Because of that, they’re planning ahead and looking to Michigan to help fill that demand.”
Streaming and Social Media Drive 2026 Marketing Strategy
To capitalize on this momentum, the Michigan Asparagus Advisory Board is launching a targeted marketing campaign running throughout the eight-week harvest season. The strategy features a 15-second commercial on the MNTN platform across 150 streaming networks, social media, influencer partnerships and more. The social media campaign will feature video content, cooking tips, giveaways and factual posts targeting younger demographics.
All this is designed to increase retail sales and consumer awareness, Clover Adams says. The Michigan Asparagus Advisory Board will have point-of-sale materials available to help retailers support in-store promotions.
“As the nation’s leading asparagus producer, we are focused on building a stronger, more engaged customer base that sees Michigan asparagus as an essential part of everyday meals,” Clover Adams says. “Our goal is to meet consumers at key touch points — from social media to streaming platforms and beyond.”
Why Green Asparagus Reigns Supreme
While white and purple varieties occasionally capture niche culinary interest, growers emphasize that standard green spears remain dominant.
“The standard green spear will always be king, but there are definitely niche markets for jumbo asparagus, as well as for the very skinny spears,” Walsworth says. “A lot of consumers became accustomed to thinner asparagus due to imported product over the years, since it is available for much of the year, while Michigan asparagus naturally tends to be thicker.”
Greiner agrees, noting, “Green asparagus is definitely still the most sought-after variety in Michigan. While there are niche markets for white and purple asparagus, the traditional green spear continues to dominate consumer demand.”
And growers say that the classic green spear isn’t going anywhere anytime soon. As Riley notes, it all comes back to the quality of the local harvest.
“Our asparagus is sweeter, fresher and, overall, a better product,” he says. “Because it’s hand-snapped and harvested close to market, consumers get fresher asparagus compared to imports.”
