Asparagus Facts

Asparagus Facts

Asparagus is a member of the Lily family.

Under ideal conditions, an asparagus spear can grow 10" in a 24-hour period.

An asparagus planting is usually not harvested for the first 3 years after the crowns are planted allowing the crown to develop a strong fibrous root system.

Asparagus is a nutrient-dense food which in high in Folic Acid and is a good source of potassium, fiber, vitamin B6, vitamins A and C, and thiamin. 

Asparagus is low in sodium.

Asparagus has no fat and contains no cholesterol.

Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region.

In China, asparagus spears are candied and served as special treats.

Store stalks, with bottoms wrapped in a damp paper towel, in the crisper section of the refrigerator; if you don't have a crisper, put them in plastic bags and place them in the coldest part of the refrigerator. It is best to eat asparagus the day it is purchased, because the flavor lessens with each passing day.

Wash asparagus in cool running water. Snap off tough ends at their natural breaking point.

Asparagus can be cooked in many ways. You can steam them, sauté them, roast or grill them. They also can be cooked, then pureed to make a delicate and tasty soup.