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.