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Cooking Tips:
Asparagus
 Asparagus
are the
vegetable obtained from one species within the genus
Asparagus, specifically the young shoots of Asparagus
officinalis. It has been used from very early times as a
culinary vegetable, owing to its delicate flavour and diuretic
properties. There is a recipe for cooking asparagus in the
oldest surviving book of recipes, Apicius's 3rd century CE De re
coquinaria, Book III.
Nutrition
Nutritionally, asparagus is one of the more balanced vegetables.
It is the leading provider of folic acid in all vegetables.
Folic acid is necessary for blood cell formation, growth, and
prevention of liver disease. Asparagus is also very low in
calories; each stalk contains less than 4 calories. It contains
no fat or cholesterol, and is very low in sodium. Asparagus is a
great source of potassium |
