Food encyclopedia

Asparagus is a member of the lily family and is related to onions, leeks, and garlic. It is cultivated for its edible young shoots, which are long and unbranched with compact, pointed tips made of tiny leaves.

Family Liliaceae

Scientific name Asparagus officinalis

Common name asparagus

High in folate

A good source of vitamin C

Contains glutathione, an antioxidant that promotes health

Varieties

Two basic varieties of asparagus, white and green, are cultivated. The green variety is the only one grown on a commercial scale in the United States, whereas the white is preferred in Europe. White asparagus is produced by banking soil against the plant to keep out sunlight, which otherwise would turn the stalks green. Also available, although not common, is a violet variety, with pinkish purple shoots and tips.

Origin & botanical facts

Asparagus was first cultivated in Greece about 2,500 years ago. In fact, the name asparagus is Greek for “stalk” or “shoot.” The ancient Greeks believed that asparagus had medicinal qualities and could cure toothaches and bee stings. The cultivation of asparagus was adopted by the Romans, who carried it throughout Europe and Great Britain. From there, its popularity spread to the rest of the world. Traditionally, asparagus was a Northern Hemisphere crop, but today it is cultivated worldwide. The United States is the world’s largest supplier of asparagus, with most cultivation concentrated in California. The asparagus plant is a perennial but requires three seasons to mature. In its first season, a crown forms with 6 inches of root. In its second season, the crown develops into a fern. Asparagus can be harvested in its third season, but the plant does not reach its prime until 6 to 8 years of age. At peak age, an asparagus field can yield up to 2 tons per acre. Because its growing season is short and it must be harvested by hand, asparagus can be expensive. Asparagus appears in American markets as early as February, when the first California crops are harvested, but the peak season in the West is from late April to late May and, elsewhere in the United States, from May through July. Throughout the rest of the year, fresh asparagus may be available from Mexico and South America.

Uses

Asparagus stalks of similar width with tightly closed tips should be selected. Young asparagus is thinner and generally more tender. Fresh asparagus should be stored in the refrigerator with the cut ends immersed in water and should be used within a day or two. Fresh asparagus is best steamed or micro waved until just crisp tender. Steaming should be done quickly, with the spears in an upright position to heat the stalks evenly. The spears also can be roasted briefly in the oven with a little olive oil. Cooked asparagus is best served immediately and simply, without rich sauces. Asparagus spears also can be cut into diagonal pieces and stir fried. Asparagus is also available canned or frozen. Frozen spears are closer to fresh spears in flavor and nutrition. The canned variety is less nutritious.

Nutrient composition

Asparagus is a good source of vitamin C and is an excellent source of folate. It also contains glutathione, an antioxidant that promotes health.

Nutrient Content

Energy (kilocalories) 14

Water (%) 92

Dietary fiber (grams) 1

Fat (grams) 0

Carbohydrate (grams) 3

Protein (grams) 1

Minerals (mg)

Calcium 13

Iron 1

Zinc 0

Manganese 0

Potassium 175

Magnesium 11

Phosphorus 36

Vitamins (mg)

Vitamin A 37 RE

Vitamin C 8

Thiamin 0.1

Riboflavin 0.1

Niacin 1

Vitamin B6 0.1

Folate 82 μg