The asparagus, fruit of the asparagus tree, belongs to the Liliaceae family. The taste qualities of this vegetable have been appreciated since time immemorial. The green or white asparagus is made up of an elongated shoot adorned with small flowers at its apex. Asparagus is on the market all year round thanks to off-season imports.

There are various hypotheses of its origin, one of which points to Asia and Persia as the cradles of asparagus. At present, it is cultivated above all in Spain and the rest of the lower area of the Mediterranean basin. Also in France, Italy, Holland, Belgium, Peru and South Africa.

Asparagus is very healthy and contains indisputable purifying and diuretic properties. Among the nutritional values, it is worth highlighting proteins, carbohydrates, fiber, calcium, iron and vitamin C.

In soup, in salad, in an omelette... you can also taste its delicate flavor fried, accompanied by romesco sauce, vinaigrette or another sauce. This way of eating asparagus appears on most restaurant menus. Grilled asparagus, together with escalivada and potatoes with caliu, are ideal to accompany grilled meat. Likewise, they are exquisite baked or grilled. They can also be used as a side dish.

This vegetable is preserved in perfect conditions in the refrigerator.