Asparagus officinalis is a spring vegetable. A flowering perennial plant species in the genus Asparagus in the lily family, like its allium cousins, onions and garlic. It is native to most of Europe, northern Africa and western Asia,and is widely cultivated as a vegetable crop.

Food features:Asparagus is a herbaceous perennial plant growing to 100–150 centimetres (39–59 in) tall, with stout larissa stems with much-branched feathery foliage. The "leaves" are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 millimetres (0.24–1.3 in) long and 1 millimetre (0.039 in) broad, and clustered 4–15 together. The root system is adventitious and the root type is fasciculated. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 millimetres (0.18–0.26 in) long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2–3 in the junctions of the branchlets.

Place of origin:It is native to most of Europe, northern Africa and western Asia,and is widely cultivated as a vegetable crop.

Nutrition:Asparagus is low in calories and is very low in sodium. It is also a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

Dietotherapy function:"Asparagus has long been recognized for its medicinal properties," wrote D. Onstad, author of Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods. "Asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing. Its fiber content makes it a laxative too." It should be noted, however, that ammonia only "makes us tired" if we are in end stage liver failure.