A member of the lily family, asparagus has been cultivated
for over 2,000 years. Pliny the Elder described methods used by Romans for
producing plants with blanched stems and refers to a cultivar whose spears
weighed a pound. In the ancient world spears of asparagus were believed to
arise from rams’ horns buried in the ground.
Wild asparagus grows in Europe, Asia and Northwest Africa in
such diverse habitats as dry meadows, sand stones, limestone cliffs and
volcanic hillsides. Available in every season, the delicious taste and
succulent texture of asparagus have made it a vegetable that can paired with a
variety of entrees.
Asparagus is a good source of folate and potassium. Low in
calories, the asparagus stalks are high in fiber. Like other foods which
contain purines, it may precipitate a gout attack. Asparagus has been used to
treat rheumatism and cystitis.
One notable side effect of eating asparagus for about 40% of
people is a strong odor in the urine which occurs when the body metabolizes
sulfur compounds in the body. Fortunately, only people who lack the enzyme to
break down asparagus will experience this harmless phenomenon.
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