spárga

Spárga, known in English as asparagus, refers to the edible shoots of certain Asparagus species, most commonly Asparagus officinalis. It is a perennial plant cultivated for its tender shoots, which emerge in spring and can be harvested for several weeks each year. The plant also produces feathery foliage and a hardy, slow-growing crown that persists for many years.

Colors and varieties: Green asparagus is the most widely grown, harvested with light exposure. White asparagus is produced by cultivating shoots underground or covering them to exclude light, resulting in a pale color and milder flavor. Purple varieties exist as well, often sweeter and sometimes with a more robust texture. Varieties differ in spear thickness, leaf shape, and disease resistance.

Cultivation and harvest: Asparagus is best grown in well-drained soil with full sun. It is a long-lived crop; crowns are planted once and can produce for 15–20 years with proper care. Establishment requires a few years before the first substantial harvest. Harvesting typically occurs for 4–8 weeks in spring, cutting spears when they reach about 15–20 cm in height. After a harvest period, leaving ferns to grow helps replenish the root system.

Nutrition and cooking: Asparagus is low in calories and a good source of fiber, folate, and vitamins A, C, and K, with potassium and other minerals. It is versatile in cooking: steamed, boiled, roasted, grilled, or added to soups and salads. Some people notice a distinctive odor in urine after eating asparagus due to asparagusic acid, a harmless and temporary effect.

Storage and propagation: Refrigerate fresh spears; do not wash before storage and keep them upright or wrapped in a damp cloth. It can be propagated by dividing crowns or by seeds, though crown division is more common commercially.