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 with compact, pointed tips made of tiny leaves.
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.

Nutrient Content:
Vitamin C, Folate. Glutathione, an antioxidant that promotes health.

Chef’s Tips:
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 microwaved until just crisp-tender. Steaming should be done quickly, with the spears in an upright position to heat the stalks evenly. The spears can be roasted briefly in the oven with a little olive oil and pinch of Himalayan salt. Cooked asparagus is best served immediately and simply, without rich sauces.

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