Out of all the different vegetables in the world, asparagus has a good argument for being the tastiest.
After all, it’s often the one which steakhouses serve alongside the main attraction.
As well as being one of the tastiest vegetables, it provides a good source of nutrition too (3);
Calories: 20 kcal
Carbohydrate: 4.0 g
Fiber: 2.1 g
Sugar: 1.9 g
Fat: 0.1 g
Protein: 2.2 g
Vitamin K1: 52% RDA
Vitamin A: 15% RDA
Folate: 13% RDA
Iron: 12% RDA
Vitamin B1: 10% RDA
Key Point: Asparagus is a nutritious (and very delicious) vegetable.
Garden asparagus, the most economically important species of the genus, is cultivated in most temperate and subtropical parts of the world. As a vegetable, it has been prized by epicures since Roman times. It is most commonly served cooked, either hot or in salad; the classic accompaniment is hollandaise sauce. In 2018 the world’s leading producers of asparagus were China, Peru, Mexico, Germany, and Thailand. Commercial plantations are not undertaken in regions where the plant continues to grow throughout the year, for the shoots become more spindly and less vigorous each year; a rest period is required. Where the climate is favourable and with proper care, an asparagus plantation may be productive for 10 to 15 years or longer. The best soil types for asparagus are deep, loose, light clays, with much organic matter, and light sandy loams. Asparagus will thrive in soils too salty for other crops, but acidic soils are to be avoided. The asparagus cutting season varies from 2 to 12 weeks, depending on age of the plantation and on climate.
In parts of France, most notably at Argenteuil, asparagus is customarily grown underground to inhibit development of chlorophyll. This white asparagus is prized for its tenderness and delicate flavour. In classic French culinary nomenclature, the word “Argenteuil” denotes an asparagus garnish.