The 53rd National Asparagus Festival - NAF 2026 - Oceana Echo - Special Section

National Asparagus Festival

June 12-14, 2026

53rd NAF SCHEDULE OF EVENTS

FRIDAY, JUNE 12

Kickoff Party: Gates & Beer Tent Open • 6-10 p.m.

(Oceana County Fairgrounds)

Asparagus Eating Competition • 6:30 p.m.

(The first contestant to finish will serve as Grand Marshal of Saturday’s parade)

Your Generation in Concert • 7:30 p.m.

Queen Crowning on Stage • 8:30 p.m.

SATURDAY, JUNE 13

Ryan Walsworth Spear-It 5K Run • 9 a.m.

(Registration opens at 7:30 a.m. at the Silver Lake Chicken Shack)

Arts & Crafts Show • 9 a.m. to 5 p.m.

(Oceana County Courthouse lawn in downtown Hart)

Quilt Show • 9 a.m. to 1 p.m.

(Oceana County Council on Aging, 4250 W. Tyler Rd. in Hart)

Hart Heritage Car Show • 9 a.m. to 1 p.m.

(Hart Historic District, 570 Lincoln St.)

Farm Tour • 9:30 a.m.

(Sign-ups are from 8:30-9:30 a.m. at the NAF Info Booth at the craft show, located in front of the courthouse entrance. Tour departs from the Hart Historic District)

Kids Zone • 11 a.m. to 2 p.m. and 3-5 p.m.

(State Street in downtown Hart)

Taste of Asparagus • 11 a.m. to 1 p.m.

(Hart Heritage Hall in the Hart Historic District, 570 Lincoln St.)

Joan Glover Royale Parade • 2 p.m.

(Starts at Hart High School, then east on Johnson, north on State, west on Washington, and ends at Water Street in downtown Hart)

SUNDAY, JUNE 14

Fly-in Pancake Breakfast • 7:30 a.m. to 12:30 p.m.

(Oceana County Airport, 1805 W. Baseline Rd, in Shelby)

Oceana’s own Andrea Herrygers is the new MACMA general manager

By Sharon Hallack

The Oceana Echo Community Correspondent

Oceana County’s own Andrea Herrygers was recently named general manager of the Michigan Agricultural Cooperative Marketing Association (MACMA) April 27. MACMA, a subsidiary of the Michigan Farm Bureau, is a cooperative made up of grower members from the processing apple and asparagus industry. In her new role, Herrygers will serve the Michigan Processing Apple Growers Marketing Committee and assist Nick Nadai of the Michigan Asparagus Growers division.

Herrygers’ job will be to represent grower members on a number of different levels. “We listen to what our grower members need for success on their farm, and we strive to help meet those needs,” Herrygers explained. “Every day is different; it depends on the time of year. I work for the growers, so I am always just a phone call away. I stay up-to-date with what is happening in the state’s apple crop and communicate regularly with them.”

She continued, “Our relationship with processors is also significant to our growers and the industry. It’s important that we work together to find a mutually beneficial market to operate in. When needed, I travel to Lansing or D.C. to be a representative for our industry members as decisions are being made that would affect apple and asparagus growers and processors. And depending on the crop’s size, I may help find a home for unsold apples, whether working to sell fruit to a food program or to processors.”

Prior to accepting her new position, Herrygers had spent eight years as a fruit and vegetable buyer for Nestle USA, representing the Gerber brand of baby food. Add to that the fact that she is also a part of Herrygers Farms, where she, her husband Caleb, and other family members raise apples, tart cherries and asparagus on their farm in Elbridge Township. Herrygers has plenty of on-the-job experience to draw from.

She knows first-hand what growers are experiencing. “I believe MACMA growers will benefit both from my experience at the farm level, as well as my knowledge and connections in

the industry,” she said. “My favorite part of the job is spending time with the growers. I’ve enjoyed learning more about their operations and hearing the excitement in their voices. But I also enjoy hearing about the challenges they are experiencing and working together toward a solution. They have been kind and wonderful teachers as I grow in this new role.”

That said, she knows the growers aren’t the only stakeholders in the fruit and vegetable industry. “There have been many fresh faces in our industry, myself included. And making connections with new USDA members or government staff will take time.”

As a mother to three young children, she gains daily experience in communication, facilitation and negotiation as well. “If our boys choose to come back to the family farm someday, I hope they will be able to experience the benefits of the work that we are doing now and that the apple and asparagus industries are stronger for them,” Herrygers said proudly.

When asked what her favorite way to eat asparagus is, she said, “My favorite way to eat asparagus is, naturally, the most unhealthy way. Deep-fried and dipped in ranch. But I also enjoy it added to a breakfast bake or a Chicken Alfredo.”

Local innovations: self-propelled asparagus picker improves harvest efficiency since 1965

By Shelbie Choponis The Oceana Echo Community Correspondent

For generations, asparagus has been the leading crop in Oceana County, shaping both the local economy and farming traditions. In 1965, a locally developed innovation helped transform the harvest process for growers: the self-propelled asparagus picker. Designed to improve efficiency and reduce labor demands of harvesting, the machine introduced a new approach to one of the county’s most important agricultural industries.

The machine was designed and manufactured by John Seaver with the goal of making asparagus harvesting more efficient while reducing the number of workers needed to operate traditional equipment. Unlike conventional harvesting methods – which typically require a driver controlling the speed of the tractor, a worker directing the pace of the driver and a crew of pickers on the trailer –Seaver’s self-propelling picker allowed for the operator to harvest while simultaneously controlling the machine.

“Before the self-propelled picker, people would ride behind a tractor on a sled or trailer while someone else drove,” said Gary Seaver, John’s son. “Dad came up with a machine where the person driving the picker was also picking asparagus.”

The invention combined mobility and harvesting into a single machine, allowing workers to move through the field independently instead of relying on a full tractor-trailer crew. The result was a system that significantly improved efficiency while reducing labor demands. A traditional harvesting crew typically required nine people to operate the equipment efficiently. With the self-propelled picker, that number was reduced to five workers, helping growers make better use of limited labor resources.

The inspiration for the machine came from a desire to address some of the challenges associated with asparagus harvesting, including labor shortages and added acreage.

“Well, my dad was going to plant 18 acres,” states John Seaver. “We had about 3 acres, and I usually covered the 3 acres in about 2 hours with the new picker.”

One of the key differ-

ences between the self-propelled picker and traditional harvesting methods is the number of workers required and the machine’s overall efficiency. The picker was built by John Seaver and his son, Gary, using a Model-A front end and Model-T rear end they salvaged from the junkyard. Powered by a small, air-cooled 10-horsepower Briggs & Stratton engine, the machine provided growers with a simpler and more efficient way to harvest asparagus.

Now, more than 60 years after the original design was introduced, the self-propelled asparagus picker remains an example of local agricultural innovation. The picker has continued to evolve as improvements and adjustments have been made in the field.

As labor challenges continue to impact agriculture, innovations like the self-propelled asparagus picker have provided farmers with new tools to maintain productiv-

ity while improving working conditions. While traditional harvesting methods remain common throughout Oceana County, equipment like this demonstrates how modern farming continues to evolve to meet demands.

Meet the 2026 NAF Queen judges panel

Sarah A Riley is a school secretary, mother, wife and Jesus follower whose faith guides her commitment to serving others and finding joy in everyday life. In her free time, she enjoys running, traveling and walking her dog Tris.

Married to a fifth-generation asparagus grower for more than 20 years, Sarah has spent much of her life connected to Michigan’s asparagus industry. She is passionate about supporting local agriculture and loves introducing others to this versatile, Michigan-grown favorite.

Noble Graham-Lattin is a Shelby High School graduate and founder of Birch & Blossom, a floral and premier event venue company in downtown Hart focused on creating spaces and experiences for people to gather and celebrate. He earned his Bachelor of Business Science degree in industrial/ organizational psychology and has combined his passions for creativity, community, and hospitality into building a thriving floral and event business. What began as a flower shop has expanded into weddings, largescale events and the restoration of a historic downtown venue space.

Noble is also active in the Shelby Optimist Club and enjoys supporting local events and initiatives that strengthen the community. Outside of work, he enjoys sports, the arts and finding new ways to create meaningful

Amanda Dodge is the vice president of Echo Publishing Inc. and spends her weeks planning, editing and putting together The Oceana Echo, which recently celebrated its third anniversary and the incredible milestone of giving away 2 million newspapers to this community.

She graduated from Shelby High School and has her bachelor’s degree in journalism from Michigan State University and her master’s degree in journalism from the University of Illinois. She has spent two decades in the journalism industry across various capacities and is an 8-time Michigan Press Association award winner.

Amanda also served as the 2013 Asparagus Queen and appeared on the front page of the Wall Street Journal during her reign. She was an adjunct professor at Baker College of Muskegon for 10 years and is a certified advanced catechist, currently teaching students across multiple grades at St. Gregory-Our Lady of Fatima Catholic Parish.

Amanda and her husband David have three children. In their free time, she and David enjoy trying new restaurants and attending concerts together.

Justin Adams provides 2026 asparagus industry and research farm update

By Sharon Hallack The Oceana Echo Community Correspondent

The 2026 asparagus season is well under way, and West Michigan Research Station Manager Justin Adams provided the following industry news and updates.

Due to lobbying by the state legislature in 2025, H-2A wage requirements were reduced for the 2026 harvest season, which he said brings much-needed relief to asparagus growers.

“Crews were slow in arriving this year,” Adams said. “It was a stop-and-go start to the season. There were also more new guys who hadn’t ever picked before. However, with labor costs down a bit and the erratic weather this spring, it allowed more time for training new workers.”

Adams admitted increased input costs and market volatility the past few years have created a high level of uncertainty and stress for local producers. However, he followed that up by saying he has started seeing and hearing more positivity about the future of asparagus in Oceana County this past winter.

“Fresh prices have been decent for everybody this year, and Michigan Asparagus data shows international imports have been trending downward during our season,” Adams noted.

There will be plenty of asparagus to enjoy at this year’s National Asparagus Festival June 12 and 13, but how long this year’s season will go depends on the weather. “A couple of good rains would extend it.

“We had a long season last year. We pushed the plants pretty hard during harvest, (and) then during ‘fern season,’ September was really hot and dry. We’re unsure how much energy those crowns were able to store up for this year’s harvest,” Adams said.

Asparagus is a unique crop in that the amount of asparagus harvested annually is actually based on what occurred in the prior year’s growing season. “For example, with apples, we work all year, applying inputs throughout the growing season, with the goal of harvesting that crop in the fall. With asparagus, we harvest first, then apply inputs and care for fields so crowns can store energy for the next harvest season,” Adams explained.

There has been some concern over the past two years that with the increased production costs, older asparagus fields were being taken out and fewer were going in. However, Adams said that according to John Bakker, of

Michigan Asparagus Research Inc., seed sales are holding steady. “We have been able to keep up with producing the same amount of asparagus (24-26 million pounds per year), even on less acreage. It’s really a testament to our growers and being able to get the best out of what they have. Two years ago it was a very real possibility that only larger farms would survive and all of the little farms were in danger. But this year feels pretty good. We’ve needed that.”

In another positive development, Adams shared that he, MSU Extension Vegetable Educator Ben Werling, and two representatives from Michigan State University plan to attend the International Asparagus Symposium at Wonkwang University in Iksan, South Korea, June 19-27.

“Asparagus industry representatives and stakeholders from all over the world will be there. We will be able to attend a variety of workshops and hear from experts from all over the globe. A few of the sessions we plan to attend include genetics and breeding from Japanese breeders; pathology and pest management used in New Zealand asparagus; and how asparagus is marketed to the health industry from Chinese experts,” Adams said. We will also have the chance to take farm tours, including one they are calling ‘Smart Farm Innovation Valley.’ I have no idea what that could be, but I’m very excited to see it and learn about how they are growing asparagus in South Korea. During the weeklong trip, I will also have the opportunity to network with our global partners in the industry, as well as meet new ones.”

Adams voiced excitement for all that could come out of such a visit. Even with the challenges surrounding the production of one of the largest crops in Oceana County, “We keep pushing the science forward,” he concluded.

Meet the Queen Candidates

Makynzie Curtis: Most people know her as one of the Curtis girls’ daughters, Logan’s little sister, Coach Makynzie and even Aunt Kynzie. Born in Ludington, Michigan, she’s a small-town girl with a big-world perspective, having lived in six states while her father served in the military. She made her way back to little ole Ludington, where she serves as the Marketing and Brand Development Associate at FloraCraft Corp., a role that has deeply enriched her connection to the community. Even in her free time, she stays actively involved — coaching youth cheer, serving on the planning committee of Emerging Leaders of United Way, participating as a Ludington Area Jaycee and advocating for veterans. She seeks out volunteer opportunities wherever she can, whether helping at local schools or hanging wreaths on veterans’ graves. This past December, she competed in the Miss Ludington Area Scholarship Program, earning People’s Choice and Miss Congeniality.

In her personal life, she enjoys exploring state parks, spending time at the beach with family, baking, horseback riding, reading and staying active at the gym. With a heart for service and a passion for community, she strives to make a difference and inspire others wherever she goes.

Makynzie describes herself as adaptable, friendly and reliable. “Asparagus farming has been a part of my family for generations. A long line of Curtis farmers helped shape the industry in Hart, including my grandpa, John Curtis. Our family farmed for generations, and he owned and operated approximately 100 acres of asparagus. He was involved in the National Asparagus Festival and took great pride in supporting the farming community it represents.” Makynzie also shared.

When asked what would make her a good representative of the National Asparagus Festival and the Oceana

County asparagus industry, Makynzie replied, “I would be a good representative of the NAF and the Oceana County asparagus industry because I truly appreciate and respect the hard work and tradition behind it. Being from a family rooted in asparagus farming has given me a real connection to the industry and what it means to our community. I also have a bachelor’s degree in strategic communications, which gives me the skills to confidently promote and market the industry with pride. I would love the opportunity to share its story (and) celebrate the families behind it while continuing to educate myself and gain more hands-on experience in the industry. I would represent it with enthusiasm, authenticity and a genuine passion for carrying on its legacy.”

Curtis

When asked what she plans to do with the $1,000 scholarship/charitable organization award, Makynzie shared, “I would use the $1,000 scholarship toward earning my master’s degree in strategic communication. Continuing my education will strengthen my skills in marketing, branding and storytelling — tools I hope to use to further promote the industry.”

Makynzie’s favorite way to eat asparagus is baked with Parmesan cheese and buttery goodness. “I love how roasting it in the oven makes it tender while the Parmesan gets slightly crispy on top,” she said.

Makynzie is sponsored by A Bride’s Time in Ludington.

Shannon Beishuizen is a lifelong resident of Oceana County with deep roots in agriculture. She grew up on her family’s dairy farm, milking cows, hauling hay and driving tractors at a young age. A proud 1995 graduate of Montague Area Public Schools, Shannon was an active member of the FFA during her time there. After high school, Shannon worked as a teller at Shelby State Bank for five years before dedicating herself to raising her four beautiful daughters. After 12 years as a stay-at-home mom, she reentered the workforce, spending eight years at Montague Area Public Schools, where she held various rolesfrom lunchroom assistant to classroom paraprofessional. In 2020, Shannon transitioned to a leadership role, being elected as the Grant Township Clerk, a position she has held proudly for the last five years.

Shannon and her husband, Scott, reside in New Era, where they have cultivated a variety of fruit, such as cherries and peaches. Together, they have fostered a love of agriculture in their daughters by guiding them through 4-H and FFA, where they raise swine and participate in agricultural competitions. Since 2015, Shannon and her family have shifted their focus from fruit farming to becoming dedicated asparagus producers. Shannon is excited to share her passion for agriculture and asparagus with others and looks forward to continuing her journey in the industry.

Shannon describes herself as authentic, reliable, and approachable. She also shared that her hobbies include engaging in activities that spark her creativity, such as candle-making, scrapbooking and decorating. “I also cherish traveling with family and friends, creating lasting memories together. I enjoy shopping and pride myself in finding the best deals - not just for myself, but (for) others too.”

Shannon shared that growing up, her grandfather was an asparagus producer, and from a young age, she had the opportunity to assist with harvest by picking and sorting asparagus. Throughout middle school and high school,

she continued to pick and assist in the harvesting process for a neighboring farmer. And as adults, she and her husband Scott have continued the asparagus legacy themselves, sharing, “We began our journey in 2015 with 8 acres, and over the years, we’ve expanded to 20 acres. This spring, we are excited to expand further with planting an additional 10 acres.”

When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Shannon replied, “I believe I would be an excellent representative of the NAF and the Oceana County asparagus industry for several reasons. My hands-on experience and background in the industry have equipped me with the knowledge to be a valuable asset in this role. Additionally, I am approachable and have strong communication skills, which are essential qualities for any effective representative.”

When asked what she plans to do with the $1,000 scholarship/charitable organization award, Shannon shared, “I would be honored to donate the $1,000 award to Helping Hands Food Pantry in Rothbury. This pantry, which serves approximately 65 families each month, also provides emergency assistance when needed. Helping Hands supports its clients with educational resources and referrals to other community services.”

Shannon‘s favorite way to eat asparagus is to put it on the grill, seasoned with olive oil, salt, pepper, garlic powder and paprika.

Shannon is sponsored by American Asparagus of New Era.

Katelyn Brown was born and raised in Shelby, Michigan, and graduated from Shelby High School in 2018. While in Shelby, she worked at the Pizza Factory and participated in Quiz Bowl, Science Olympiad and the Oceana Community Foundation Youth Advisory Council. She was named the Outstanding Graduate in Biology at Ferris State University, earning her bachelor’s degree in biotechnology in 2022. She is currently a Ph.D. candidate in medicinal chemistry at the University of Michigan, studying how to transform a toxin found in bacteria in the water into useful drugs. She plans to return to West Michigan to teach biochemistry at the college level after completing her doctoral degree in 2027.

Katelyn is active in science outreach, introducing young students to the marvelous world around them. She enjoys spending time with family and friends, and telling everyone how great asparagus is.

Katelyn describes herself as resilient, curious and kind. Katelyn shared that her hobbies include doing crafts, painting, winning at trivia, playing the bass, going for walks in the woods, fishing and reading.

Katelyn shared that her family has a long history of cooking with and enjoying Oceana County asparagus, but otherwise, they have no formal experience in the asparagus industry.

When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Katelyn replied, “I am comfortable with public speaking. I’ve spent my life connecting with and serving the people in Oceana County, and I am well-equipped to advocate for the people in the asparagus industry.”

Katelyn continued by stating, “I’ve always loved public speaking, and would thrive while publicly representing the asparagus industry. I hosted the talent shows and pep rallies at SHS while I was a student there and now give public seminars on my Ph.D. thesis research often. I know and

love the people of Oceana County. I’m a third-generation graduate of Shelby High School and made connections with people at my grandmas’ businesses (The Pizza Factory and Grand View Golf Course) and continue to meet people and make connections through my mother-in-law’s position in the Hart Rotary. For seven years, I made and served asparagus soup at my grandma’s restaurant. I served the community as a member of the Oceana Community Foundation Youth Advisory Council and funded community organizations’ grant requests. I am ready and willing to advocate for asparagus farmers, packers and distributers. I have spent my entire adult life learning how to do in-depth research, craft effective arguments and communicate niche ideas to a broader audience. I will use these skills to interface with the Michigan legislature on issues that impact people in the asparagus industry, to educate the general public on the health benefits of asparagus and to promote the National Asparagus Festival.”

When asked what she plans to do with the $1,000 scholarship/charitable organization award, Katelyn shared, “I will donate the $1,000 award to the Steve Boutell Memorial Scholarship Fund through the Oceana Community Foundation. I was honored to receive this scholarship when I graduated from high school, and I would like to pay it forward.”

Katelyn’s favorite way to eat asparagus is to roast the asparagus in the oven with olive oil, salt and pepper and then cover it in a lemony hollandaise sauce.

Katelyn is sponsored by Springstead Law of Hart.

Jennifer Ramirez Coppedge was born and raised in Shelby, Michigan. A 2019 graduate of Shelby High School, she attended Ross Medical Education Center to earn her Dental Assistant certification. Jennifer has now served as a dental assistant for over six years and is proud to be bilingual, helping her connect with a wider range of patients. Looking towards the future, she plans to attend GRCC to become a Registered Dental Hygienist.

As a lifelong Oceana County resident, Jennifer is proud to serve the community. Outside of her professional life, Jennifer is a devoted wife and mother; she and her nearly 2-year-old daughter, Sophia, can usually be found enjoying the sunshine in their family pool, spending time at the park or relaxing by the campfire with their cat, Shadow and their dog, Ozzy.

Jennifer describes herself as family-oriented, passionate and caring. Jennifer shared that her hobbies include enjoying sunny days at the beach, going biking on trails and spending time with family and friends.

Jennifer said that while she doesn’t have direct experience in asparagus harvesting, she grew up helping her parents in the apple orchards. “It taught me the value of hard work and gave me a lifelong respect for the agricultural community that sustains West Michigan,” she noted.

When asked what would make her a good represen-

tative of the National Asparagus Festival and the Oceana County asparagus industry, Jennifer replied, “I am running for Asparagus Queen because my family worked tirelessly in the fields to provide me with a better opportunity, and I want them to be proud of the long way they’ve come. I make a great candidate because I understand the value and hard work ethic of agricultural workers.”

When asked what she plans to do with the $1,000 scholarship/charitable organization award, Jennifer shared that, “I plan to use the scholarship to further my education at GRCC to become a Registered Dental Hygienist.”

Jennifer‘s favorite way to eat asparagus is roasted in the oven with garlic and Parmesan cheese.

Jennifer is sponsored by Northwest Michigan Health Services of Shelby.

Sami Weesies is a preschool teacher at Hart Public Schools and a proud resident of Mears, where she lives among acres of asparagus fields. Originally from Twin Lake, she moved to Oceana County in 2020 and now shares her home with her husband, Jason, and their children, Oliver and Magnolia. Together, they care for three dogs, two cats, a mini pony, a mule and both dairy and meat goats.

Passionate about serving her community, Sami is the current Spitler Elementary PTO co-president, where she organizes fundraisers and supports the education of the school’s “Little Pirates.” She also enjoys volunteering at her church as a member of the Sunday morning praise team.

Sami describes herself as honest, passionate and trustworthy. She also shared that her hobbies include softball, golf and farming.

Sami said that although she does not have experience in the asparagus industry specifically, she has a “long history in horticulture.”

When asked what would make her a good representative of the National Asparagus Festival and the Oceana County asparagus industry, Sami replied, “I am passionate about what I do and am always ready to learn more about farming.”

When asked what she plans to do with the $1,000 scholarship/charitable organization award, Sami shared, “I’d like it to be donated to Spitler PTO.”

Sami’s favorite way to eat asparagus is bacon-wrapped with garlic.

Sami is sponsored by Up North Garden Center in Hart.

Asparagus Royalty - Thank you for your reign!

Asparagus Queen 2025 ~ Shelby Purdy

Asparagus Queen 2023 ~ Emma Woller

Asparagus Queen 2022 ~ Grace Huffman

Asparagus Queen 2021 ~ Tara Oomen

Asparagus Queen 2019~ Alysha Sullivan

Asparagus Queen 2018 ~ Kendra Larios-Mendez

Asparagus Queen 2017 ~ Vicki Platt

Asparagus Queen 2016 ~ Mary Harris

Asparagus Queen 2015 ~ Courtney Kokx

Asparagus Queen 2014 ~ Danielle Kokx

Asparagus Queen 2013 ~ Amanda Dodge

Ms. Asparagus 2012 ~ Del Merrill

Mrs. Asparagus 2011 ~ Megan Roskam

Mrs. Asparagus 2010 ~ Kimberly Morden

Mrs. Asparagus 2009 ~ Bethann Riggs

Mrs. Asparagus 2008 ~ Michele Amstutz

Mrs. Asparagus 2007 ~ Heather Green

Mrs. Asparagus 2006 ~ Ann Dold

Mrs. Asparagus 2005 ~ Stephanie Wildey

Mrs. Asparagus 2004 ~ Kendra Masunas

Mrs. Asparagus 2003 - December Saucedo-Gonzalez

Mrs. Asparagus 2002 ~ Sonya Hernandez-Joslin

Mrs. Asparagus 2001 ~ Sarah Short

Mrs. Asparagus 2000 ~ Linda Jonseck

Mrs. Asparagus 1999 ~ Susan Tubbs

Mrs. Asparagus 1998 ~ Starr Yoder

Mrs. Asparagus 1997 ~ Kathy Grantz

Mrs. Asparagus 1996 ~ Beth LaPorte

Mrs. Asparagus 1995 ~ Cheryl Arcello

Mrs. Asparagus 1994 ~ Michelle Monroe

Mrs. Asparagus 1993 ~ Lorena Lindgren

Mrs. Asparagus 1992 ~ Stacia Andres-Mooi

Mrs. Asparagus 1991 ~ Tina Collier Houser

Mrs. Asparagus 1990 ~ Kathy Carter

Mrs. Asparagus 1989 ~ N. Joy Hamilton

Mrs. Asparagus 1988 ~ Barbara Sheren

Mrs. Asparagus 1987 ~ Lynn Glaser

Mrs. Asparagus 1986 ~ Mary Ellen Rapes

Mrs. Asparagus 1985 ~ Rebecca Wentzloff

Mrs. Asparagus 1984 ~ Barbara Schultz

Mrs. Asparagus 1983 ~ Denise Crum

Mrs. Asparagus 1982 ~ Carol Waller

Mrs. Asparagus 1981 ~ Mary Ann Carey

Mrs. Asparagus 1980 ~ Brenda Ricksgers

Mrs. Asparagus 1979 ~ Jackie Spierenburg

Mrs. Asparagus 1978 ~ Penny Dawson

Mrs. Asparagus 1977 ~ Phyllis Slocum

Mrs. Asparagus 1976 ~ Joan Lound

Mrs. Asparagus 1975 ~ Maxine Huggard

Royal recipes featuring the ‘crown’

Thisversatilevegetable shines as the starofthese dishes

By Sharon Hallack The Oceana Echo Community Correspondent

Asparagus Fries

Submitted by Mary (Harris) Sheppard, 2016 Asparagus Queen

Reprinted from skinnytaste.com

As field manager and crop consultant for Golden Stock Farms, Mary is always trying new recipes. Here’s one of her latest!

Ingredients:

1 pound asparagus, about 20, tough ends snapped off (look for thicker spears)

2/3 cup seasoned panko crumbs, or gluten-free seasoned panko

2/3 cup shredded Parmesan cheese or dairy-free substitute

2 tablespoons all-purpose or gluten-free flour  2 large eggs, beaten Olive oil spray

Combine breadcrumbs and Parmesan in a large shallow bowl. Place egg and flour in another shallow bowl and whisk well. Dip asparagus in the egg mixture, then the panko-Parmesan and spray generously with olive oil.

Air Fryer Method: Place in an air fryer basket in an even layer and air fry at 380 degrees for 6 to 7 minutes, flipping halfway until golden and tender.

Oven Method: To bake, preheat the oven to 425°F. Spray a sheet pan with oil, and place breaded asparagus on the sheet pan. Spray with oil and bake 12 to 14 minutes, turning halfway, until golden and tender.

Asparagus Spinach Artichoke Dip

Submitted by Amanda Dodge, 2013 Asparagus Queen

This was the dish that I prepared for the Taste of Michigan hour before the Agricultural Banquet during my time as the Asparagus Queen. I recall its positive reception, with one woman returning for three samples! This dip is inspired by the popular Applebee’s appetizer, with an added asparagus twist.

Ingredients:

1 (10 ounce) box frozen chopped spinach, thawed

1 (14 ounce) can artichoke hearts, drained and roughly chopped

1 cup of chopped asparagus - feel free to add more depending on your preference

1 cup shredded Parmesan-Romano cheese mix

1/2 cup shredded mozzarella cheese

10 ounces prepared Alfredo sauce

1 teaspoon minced garlic

4 ounces softened cream cheese

1 bag of your favorite tortilla chips (to serve the dip with)

Add all of the ingredients to a slow cooker and stir as best you can. Cover and cook on low for 2 hours or high for 1 hour. Halfway through the cooking time, remove the lid and stir the dip. Replace the lid and continue to let the flavors come together for the remaining time. Serve on warm alongside your favorite tortilla chips.

Asparagus Bacon Mac and Cheese

2010 “Taste of Asparagus” Overall Winner

Recipe by Annie Squires

From “A Festival of Good Eating,” published in 2011

This recipe is a great way to take everyone’s favorite comfort food to a new level!

Ingredients:

2 tablespoons flour

2 tablespoons butter

1 cup milk

2 cups chopped asparagus

4 oz. cream cheese

½ cup grated smoked Gouda cheese

½ cup grated baby Swiss cheese

4 cups cooked macaroni (2 cups dry)

8 oz. bacon, cooked and crumbled

1 cup grated cheddar cheese

Salt and pepper to taste

In a sauce pan, stir butter and flour over medium heat until bubbly; add milk and stir until thickened. Add asparagus, Gouda, Swiss and cream cheese. Stir until melted, then remove from heat. Pour over cooked pasta. Stir in bacon and cheddar cheese. Let set for five minutes for cheddar cheese to melt. Serves 4.

Asparagus Beef Pie

Submitted by Sharon Hallack

From “A Festival of Good Eating,” published in 2011

I like to challenge myself and try at least one new asparagus recipe each year. This was the one I tried in 2025 and it was very good!

Ingredients:

1 ¼ pounds ground beef

1 clove garlic, minced

½ cup sliced mushrooms

½ teaspoon salt

1 can refrigerated crescent dinner rolls (I made my own pie crust)

Paprika

½ cup chopped onion

8 oz. tomato sauce with mushrooms (I used plain)

1 cup cooked asparagus

1 egg lightly beaten

2 cups cheddar cheese, grated

Preheat the oven to 350 degrees. In a frying pan, brown burger, onions and garlic. Stir in tomato sauce, cooked asparagus and salt. Simmer. Separate crescent dough into eight triangles. Place in an ungreased 9-inch pie plate. Press over bottom and up sides. Combine egg with 1 cup cheese and spread over the crust. Spoon hot meat mixture into the crust. Sprinkle meat mixtures with remaining cheese and paprika. Bake for 20-25 minutes (may need to bake a bit longer if using pie crust). Serves 5-6.

“Friendship and Asparagus - a great combination”

By Joan Lound, 1976 Mrs. Asparagus

“My favorite asparagus recipes are fresh asparagus on the grill with balsamic vinegar and ham and asparagus roll-ups. When I was Mrs. Asparagus in 1976, Judie Burmeister was my “handler” and friend. Whenever I had an appearance, Judie would hand me a dish she had made to present to the host. She is truly an unsung hero who should have been Mrs. Asparagus herself instead of working behind the scenes as she did for so many years in so many ways.”

Collection of NAF Asparagus Recipes (circa. 1970s)