Genetically, asparagus is a member of the lily family. The varieties that are grown today are desended from wild forms commonly found in sandy places in Europe, Africa and Asia. The part that we eat is the immature "spear" or sprout of the plant. Asparagus was widely cultivated among the early Greek and Roman civilizations, and was grown in much the same way as today. There are many ways to use asparagus, from soups to sidedishes.

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  • Nutrition Info
  • Serving Size: 5 spears, 93 g
  • Amount per serving
  • Calories: 20
  • Calories from fat: 3
  • Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbs: 4g
    • Fiber: 2g
    • Sugars: g
  • Protein: 2g
  • Vitamin A: 10%
  • Vitamin C: 15%
  • Calcium: 2%
  • Iron: 2%


Handling & Storage


Due to increased imports, the product is available year round, supply peaks in early to mid spring and in early fall.

Also Known As

Asparagus at a constant temperature of 32 degrees to 36 degrees Fahrenheit with at least 95% humidity to prevent shrinkage, weight loss, and decay.


  • White
  • Green
  • Purple


No recipes are currently available for this item.