Asparagus:
The
shoots
are
usually
boiled
or
steamed
and
served
with
hollandaise
sauce,
melted
butter
or
olive
oil
and
Parmesan
cheese.
Tall
asparagus
cooking
pots
allow
the
shoots
to
be
steamed
gently.
Cantonese
restaurants
in
the
United
States
often
serve
asparagus
stir-fried
with
chicken,
shrimp,
or
beef,
also
wrapped
in
bacon.
Asparagus
may
also
be
quickly
grilled
over
charcoal
or
hardwood
embers.
The
first
pickings
or 'thinnings'
are
known
as
sprue
or
sprue
asperagus.
Sprue
have
thin
stems.
Medicinal
uses
and
properties
Asparagus
rhizomes
and
roots
are
used
ethnomedically
to
treat
urinary
tract
infections,
as
well
as
kidney
and
bladder
stones.[verification
needed]
Asparagus
is
low
in
calories,
contains
no
fat
or
cholesterol,
and
is
very
low
in
sodium.
It
is
good
source
of
folic
acid,
potassium,
fibre,
and
rutin.
The
amino
acid
asparagine
gets
its
name
from
asparagus,
the
asparagus
plant
being
rich
in
this
compound.
[verification
needed]
Some
of
the
constituents
of
asparagus
are
metabolised
and
excreted
in
the
urine,
giving
it a
distinctive,
mildly
unpleasant
odour.
The
smell
is
caused
by
various
sulfur-containing
degradation
products
(e.g.
thiols
and
thioesters).
Earlier
studies
concluded
that
about
40%
of
the
test
subjects
displayed
this
characteristic
smell,
and
a
similar
percentage
of
people
were
able
to
smell
the
odour
once
it
is
produced;
whether
there
is
any
correlation
between
production
and
detection
of
the
smell
was
unknown.[1]
Recent
studies
suggest
that
every
individual
produces
the
characteristic
smell,
but
that
only
about
40%
of
individuals
have
the
genes
required
to
smell
the
odour.
The
speed
of
onset
of
urine
smell
is
rapid,
and
has
been
estimated
to
occur
within
15-30
minutes
from
ingestion.
A
case
of
botulism
borne
on
asparagus
was
recorded
in
Australia
in
1991.[4]
See
also:
List
of
asparagus
diseases
Cultivation
and
trade
Green
asparagus
on
sale
in
New
York
City
Asparagus
officinalis
was
entered
cultivated
more
than
2000
years
ago
in
the
Mediterranean
region
,
where
Greeks
and
Romans
used
it
for
food
and
medicine.
They
ate
it
fresh
when
in
season
and
dried
the
vegetable
for
use
in
winter.[verification
needed]
White
asparagus
is
cultivated
by
denying
the
plants
light
and
increasing
the
amount
of
ultraviolet
light
exposed
to
the
plants
while
they
are
being
grown.
Purple
asparagus
differs
from
its
green
and
white
counterparts,
having
high
sugar
and
low
fibre
levels.
Purple
asparagus
was
originally
developed
in
Italy
and
commercialised
under
the
variety
name
Violetto
d'Albenga.
Since
then,
breeding
work
has
continued
in
countries
such
as
the
United
States
and
New
Zealand.[verification
needed]
White
asparagus,
known
as
spargel,
is
very
popular
in
Germany
where
57,000
tons
(61%
of
consumer
demands)
are
produced
annually.[5]
Peru
is
currently
the
world’s
leading
asparagus
exporter,
followed
by
China
and
Mexico.[6]
The
top
asparagus
importers
(2004)
were
the
United
States
(92,405
tons),
followed
by
the
European
Union
(external
trade)
(18,565
tons),
and
Japan
(17,148
tons).[7]
The United States' production for 2005 was on 54,000 acres and yielded 90,200 tons, making it the world's largest producer and consumer when import quantities are factored in. Production was concentrated in California, Michigan, and Washington.[8]
Special
thanks
for
this
information:
Wikipedia
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