Asparagus is a vegetable native to Europe, prized for its delicate flavour and versatility in cooking. It is available in green and white varieties, with green asparagus being more popular in the United States. Although traditionally a spring vegetable, asparagus is now grown and imported year-round, with winter supplies often coming from Mexico, Peru, and New Zealand.
White asparagus is cultivated by keeping the tips of the stalks buried in soil, preventing them from turning green. This method requires more effort, making white asparagus more expensive to produce. In France, white asparagus is harvested with lavender-tipped ends as the stalks are allowed to slightly poke through the soil. It is highly popular in Europe and has a more pronounced taste compared to the green variety. However, white asparagus tends to be more fibrous and can have a slightly bitter flavour.
Historically, asparagus was believed to cause gout in ancient times. Despite this misconception, it remains a highly nutritious vegetable, rich in vitamins and antioxidants. Varieties include Acutifolius, known for its tiny and aromatic spears, and Mary Washington, a common green variety from New Zealand. Asparagus is celebrated worldwide under different names, such as asperges in French, Spargel in German, and espárrago in Spanish.
Related plants include the asparagus bean, also known as the yard-long bean, and the asparagus pea. The asparagus bean is a long, vine-growing vegetable native to tropical Asia, with a flavour resembling asparagus. The asparagus pea, native to Southern Europe, has ridged, frilled pods that taste similar to young asparagus. Both are unique additions to dishes and expand the diversity of this beloved vegetable group.
