Everything Asparagus

Asparagus can be cooked in a variety of ways, including boiling, grilling, steaming, roasting and sautéing. See 20 terms for cooking.

Asparagus can be used in a number of dishes like salads, stir-fries, frittatas, omelets and pastas, and it makes an excellent side dish.

Asparagus, officially known as Asparagus officinalis, is a member of the lily family.

The name for asparagus comes from the Greek word meaning “shoot” or “sprout.”

Asparagus is believed to have originated 2,000 years ago in the eastern Mediterranean region, where it was prized for its unique texture and alleged medicinal qualities.

Asparagus is a low-calorie vegetable that is an excellent source of essential vitamins and minerals.

In fact, just half a cup (90 grams) of cooked asparagus contains :

RDI = recommended daily intake

Calories: 20

Protein: 2.2 grams

Fat: 0.2 grams

Fiber: 1.8 grams

Vitamin C: 12% of the RDI

Vitamin A: 18% of the RDI

Vitamin K: 57% of the RDI

Folate: 34% of the RDI

Potassium: 6% of the RDI

Phosphorous: 5% of the RDI

Vitamin E: 7% of the RDI

Asparagus contains potassium, a mineral that can help lower high blood pressure.

Asparagus also possesses small amounts of other micronutrients, including iron, zinc and riboflavin.

Asparagus is very low in calories, with only 20 calories in half a cup. 

Asparagus is high in antioxidants: vitamin E & C and glutathione.

Asparagus is high in soluble and insoluble fiber.

Insoluble fiber adds bulk and supports regular bowel movements.

Soluble fiber feeds the friendly bacteria in the gut, such as Bifidobacteria and Lactobacillus.

VIDEO: Why You Shouldn’t Snap the Ends Off Asparagus

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