asparagus

Asparagus (Asparagus officinalis) is a perennial plant grown for its edible shoots, commonly called spears. The shoots are harvested in spring when they are firm and about 15–25 cm tall. Green asparagus is produced above ground; white asparagus is cultivated underground to suppress chlorophyll; purple varieties exist and may turn green with cooking.

As a perennial crop, asparagus requires well-drained, fertile soil and full sun. New plantings are typically established and allowed to mature for a couple of years before harvest begins; established crowns can produce for 15–20 years. Harvesting is usually selective and short, to keep shoots tender; methods vary by region.

Nutritionally, asparagus is low in calories and a good source of fiber, folate, and vitamins A, C, E, and K. It contains inulin and the amino acid asparagine. It also contains sulfur compounds such as asparagusic acid; in some people, consumption causes a distinctive odor in urine.

In cuisine, asparagus is prepared by steaming, boiling, grilling, or roasting and is commonly served with butter, olive oil, lemon, or hollandaise sauce. It stores best refrigerated, unwashed, and is typically used within a few days of harvest.

Historically, asparagus has been cultivated since ancient times, appearing in Egyptian, Greek, and Roman texts. It spread through Europe and later worldwide, becoming a staple in many culinary traditions.