Asparagus is a prized spring vegetable known for its tender, spear-shaped shoots and delicate, grassy flavor. Low in calories and rich in nutrients, it’s enjoyed worldwide both cooked and raw, and is available in green, white, and purple varieties. Asparagus is celebrated for its health benefits, versatility in recipes, and unique growing process.
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| Calories | 20 kcal |
| Proteins | 2.2g |
| Carbohydrates | 2g |
| of which sugars | 1.5g |
| Fiber | 2.1g |
| Fats | 0.2g |
Ripe asparagus is firm, juicy, and flavorful, with tightly closed tips and vibrant color.
A pale green heirloom variety with rosy pink tips, prized for its tenderness and sweet flavor.
A vibrant purple variety with a nutty, sweet taste; turns green when cooked and is excellent raw or in salads.
A disease-resistant hybrid with thick, meaty spears, ideal for grilling and high yields.
The classic green asparagus in North America, known for long, uniform spears and robust growth.
To choose a quality asparagus at the supermarket or market :
Store asparagus in the refrigerator, standing upright in a jar or glass with 2–3 cm of water, and loosely cover the tops with a plastic bag.
Alternatively, wrap the cut ends in a damp paper towel and place in a perforated bag in the crisper drawer. Use within 3–5 days for best quality.
If you have slightly underdeveloped asparagus, try these tips:
Asparagus is native to Eurasia and has been cultivated for over two millennia. It was highly valued in ancient Egypt, Greece, and Rome for its unique taste and medicinal properties. Today, asparagus is grown in temperate and subtropical regions worldwide, with major production in Europe, the Americas, and Asia.
Similar in shape but beans are legumes, not stem vegetables, and have a different flavor and texture.
Root vegetable sometimes called 'vegetable oyster'; looks similar when peeled but tastes different and is not related.