Category: Asparagus

Asparagus is low in calories and is very low in sodium. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium. The amino acid asparagine gets its name from asparagus, as the asparagus plant is rich in this compound.

The shoots are prepared and served in a number of ways around the world, typically as an appetizer or vegetable side dish. Asparagus can also be pickled and stored for several years. Some brands may label shoots prepared this way as "marinated".

Stem thickness indicates the age of the plant, with the thicker stems coming from older plants. Older, thicker stalks can be woody and peeling the skin at the base will remove the tough layer. Peeled asparagus will poach much faster, however. The bottom portion of asparagus often contains sand and dirt, so thorough cleaning is generally advised in cooking it.

Green asparagus is eaten worldwide, though the availability of imports throughout the year has made it less of a delicacy than it once was.As in the continental countries nearby, due to the short growing season and demand for local produce, asparagus commands a premium.