Asparagus has been prized by epicures since Roman times. The name asparagus comes from the Greek language meaning "sprout" or "shoot" and is a member of the Lily family.  Widely cultivated for its tender, succulent, edible shoots, asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean region.  Greeks and Romans prized asparagus for its unique flavor, texture and alleged medicinal qualities.  They ate it fresh when in season and dried the vegetable for use in winter. Asparagus is depicted in ancient Egyptian writings.  Asparagus has also been grown in Syria and Spain since ancient times. In the 16th Century, asparagus gained popularity in France and England.  From there, the early colonists brought it to America.  Asparagus is often called the Food of Kings. King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses built so he could enjoy asparagus all year-round.

Selection: Select bright green asparagus with closed, compact, firm tips.  If the tips are slightly wilted, freshen them up by soaking them in cold water.

Storage: Keep fresh asparagus moist and cool until you intend to use it.

Preparation: Break off stems (there is a natural break point), then rinse.

Use: Steam, stir-fry with ginger and garlic, boil for less than five minutes (drop in ice water if you wish to retain the color for a salad or cold serving); put it on a pizza or in a soup. Asparagus is as versatile as it is popular.