Asparagus dates back nearly 2000 years, when ancient Mediterranean cultures began to use the plant for both culinary and medicinal purposes. Although asparagus grew in the region as a wild plant, by 200 AD Greek statesman Cato wrote explicit instructions on planting and growing the plant, which got its name from the Greek word "asparagos". Ancient Egyptians also cultivated asparagus, which remained popular through the rise and fall of the various major Roman rulers before falling into obscurity during the Middle Ages. Carrying on its legacy from centuries past as a epicurean delicacy, asparagus reemerged in 18th Century Europe, where King Louis XVI became so fond of the vegetable, he ordered that his gardeners grow it year round indoors in his greenhouse.

Today, asparagus is grown worldwide – from its initial Mediterranean roots to the United States, Mexico, Peru, France, and Spain – and its cultural culinary uses far exceed its growth origins. A member of the lily family, asparagus is a perennial crop that reaches its prime in Spring during April and May, although it is available for sale at all times of the year. Asparagus is actually grown underground, with the edible stalks originating from the subterranean crown of the plant before sprouting above ground. While the stalks are picked almost immediately, the crown itself can continue to produce stalks for up to 35 years. Asparagus comes in three different varieties; aside from the traditional green, there is also the more delicate-tasting white asparagus, which is grown only underground and thus not exposed to sunlight-produced chlorophyll, as well as a third purple variety, which are thicker than the other types and most commonly found in England and Italy.

Asparagus is high in folate, which promotes cardiovascular health. Asparagus also acts as a natural diuretic and is low in calories and sodium, and high in potassium, vitamins A and C, beta-carotene and fiber. Asparagus is also known to aid in the decrease of certain types of cancers, including cervical, rectal and colon, as well as lessening the risk of occurrence of birth defects. Inuline, the carbohydrate in asparagus, also produces a type of “good” bacteria which is beneficial to intestinal health.

Asparagus is delicious and can be prepared in a variety of ways, such as by steaming, roasting, grilling or broiling, just to name a few. It should be kept refrigerated and is best enjoyed within two days of purchase. A few of our favorite ways to enjoy asparagus include this healthy Broiled Asparagus with Tarragon and Goat Cheese, as well as this Springtime Kubba with Bulgur, Chicken and (of course), Asparagus.