Asparagus

Asparagus is a perennial garden plant belonging to the Lily family (Liliaceae). While approximately 300 varieties of asparagus have been noted, only 20 are edible.

Asparagus, its fleshy spears topped with bud-like compact heads, is often thought of as a luxury vegetable, prized for its succulent taste and tender texture. It is harvested in the spring when it is 6 to 8 inches tall. While the most common variety of asparagus is green in color, two other edible varieties are available. White asparagus, with its more delicate flavor and tender texture, is grown underground to inhibit its development of chlorophyll content, therefore creating its distinctive white coloring. It is generally found canned, although you may find it fresh in some select gourmet shops, and it is generally more expensive than the green variety since its production is more labor intensive. The other edible variety of asparagus is purple in color. It is much smaller than the green or white variety (usually just 2 to 3 inches tall) and features a fruitier flavor. It also provides benefits from phytonutrients called anthocyanins that give it its purple color. With prolonged cooking, the purple color may disappear.

History

Asparagus has been prized as an epicurean delight and for its medicinal properties for almost 2000 years. Originating in the eastern Mediterrean region, it has become naturalized throughout much of the world. It was thought to be cultivated in ancient Egypt with varieties discovered in northern and southern Africa. Falling into relative obscurity in the Middle Ages, asparagus was "rediscovered" and popularized in the 18th century by Louis XIV. Today, asparagus is cultivated in most subtropical and temperate parts of the world with the majority of commercially available asparagus grown in United States, Mexico, Peru, France, Spain and other Mediterranean countries.

Nutritional Profile

Asparagus is an excellent source of vitamin K, the B vitamin folate, vitamin C, vitamin A. Asparagus is a very good source of numerous B vitamins - including vitamin B1, B2, B3 and B6 - as well as dietary fiber, manganese, copper, phosphorous, potassium and protein.