Asparagus

Guide Note

Asparagus is a vegetable that comes from the young stalks of the plant, Asparagus officinalis, a member of the family that includes agaves, yuccas, and hyacinths. It is often considered a luxury vegetable. The spears that we eat are the shoots from the underground crown. Asparagus is cultivated in the majority of subtropical and temperate parts of the world.

The stalks of asparagus need to be rounded and not fat or twisted. You will want to find firm thin stems with deep purple or deep green closed tips. Store asparagus in the refrigerator with the ends wrapped in a damp paper towel at the back away from light. Asparagus is best if used a day or two after purchasing.

Growing asparagus began as far back as 2000 years ago in the Mediterranean region. It was eaten fresh when in season and dried for use in winter. The early American Indians dried asparagus for its medicinal purposes. Asparagus became popular in France in the early 16th Century and was brought to the colonists in America. Asparagus has been grown in Syria and Spain since ancient times and is also mentioned in ancient Egyptian writings.

Fast Facts

1. High in Vitamin K, Vitamin C and Folate
2. A natural diuretic
3. Part of the lily family
4. Is a perennial
5. Usually not harvested till after the first 3 years
6. If well cared for will produce around 15 to 20 years before needing to replant
7. Larger diameter = better quality
8. Nutrient rich
9. Has no fat, no cholesterol and is low in sodium
10. Served in China candied as special treats
11. Genus includes 300 other species, among which is the asparagus fern