Fruits, Vegetables, Nuts, Grains, Berries - Asparagus

Asparagus Color 17 - #3B444B

Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus. Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.

Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter.

Only young asparagus shoots are commonly eaten: once the buds start to open ("ferning out"), the shoots quickly turn woody. Water makes up 93% of Asparagus's composition. Asparagus is low in calories and is very low in sodium.