Vegetable
Asparagus
Asparagus is the young spring shoot of Asparagus officinalis—green in most markets, white when earthed up to blanch, and purple in specialty types. Flavour is grassy, sulphurous-sweet, and distinctive; texture should be snappy at the tip and tender through the stalk after the woody base is snapped or peeled away. Steam, roast, grill, or shave raw for salads. Peak season is short in temperate climates; canned and frozen spears are milder. Pair with eggs, butter, lemon, hollandaise, and salty cheeses. Cook briefly—overdone spears turn dull and limp.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Cholesterol 0 mg
- Sodium 18.9 mg
- Salt 0.05 g
- Total Carbohydrate 7.05 g
- Dietary Fibre 2.3 g
- Total Sugars 3.03 g
- Complex / starch 1.87 g
- Protein 2.02 g
- Water 89.2 g
- Energy 33.1 kcal
- Water 89.2 g
- Carbohydrates 7.05 g
- Sugars 3.03 g
- Monosaccharides 2.12 g
- Disaccharides 0.91 g
- Starch 1.87 g
- Amylose 0.47 g
- Amylopectin 1.4 g
- Digestible Starch 1.59 g
- Resistant Starch 0.19 g
- Fibre 2.3 g
- Soluble Fibre 0.81 g
- Insoluble Fibre 1.5 g
- Protein 2.02 g
- Plant Protein 1.92 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
- Vitamins 111 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.6 mg
- Vitamin B6 0.15 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 28.7 µg
- Vitamin C 36 mg
- Vitamin E 0.37 mg
- Vitamin K 23.2 µg
- Minerals 427 mg
- Major Minerals 421 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 36 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.6 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.15 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 28.7 · vitamin-e: 0.37 · vitamin-k: 23.2 ·
Minerals
Sodium: 18.92 · Potassium: 351 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Romans cultivated asparagus and prized early spring spears.
French and broader European kitchen gardens refined asparagus as a luxury seasonal vegetable.
White spargel culture defined Central European spring cuisine.
Air freight and counterseason farms extended green asparagus availability beyond local springs.