Asparagus

With springtime comes asparagus! The stinky pee veggie! Asparagus was once classified with onions and garlic, but has since moved to the Asparagaceae family. Asparagus is native to western Europe, northern Africa and western Asia. This odd looking veggie can grow to 39-59 inches tall and produces a small red berry that's poisonous to humans. Asparagus has been cultivated for not only eating, but medicinal properties that include a diurectic. The Greeks and Romans ate it fresh and dried it for the winter. An ancient Greek physician mentioned asparagus as a "beneficial herb" in the 2nd century A.D. After the Roman Empire fell and the world was enjoying medieval times, asparagus lost it's luster. Asparagus doesn't come on the scene again until 1538 in England, 1542 in Germany and 1850 in the United States.

Only the young, tender shoots are eaten. As the plants age, they become thick and woody. If you get a few of these, you can trim off the woody part. Asparagus is a good source of vitamin B6 and dietary fiber. It's also a good source of calcium, magnesium, zinc, protein, vitamins A, C, E and K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese, selenium, chromium and the amino acid asparagine. 

Asparagus can be served many ways and generally as an appetizer or side dish. It can be stir fried, wrapped in bacon, grilled and used in soups an stews. It can be pickled and eaten raw. White asparagus is popular in the Netherlands, Spain, France, Poland, Belgium, Germany and Switzerland and must be peeled before eaten. Both varieties have relatively short growing season so snatch them up when you can!