Learn the History, Progress, and Culture Around this Aromatic Delicacy of Antiquity.
History
Asparagus is a crop steeped in history, dating back to ancient Roman and Egyptian civilizations. It thrives in the wild along riverbanks in Europe, Asia, and North Africa. Wild asparagus, which is thinner and less uniform than the cultivated variety, has long been foraged by communities. My great-grandmother, for example, gathered wild asparagus near my hometown to prepare Sunday dinners, connecting our family to an age-old tradition.
Closely related to Lily of the Valley, asparagus also shares a distant connection to alliums, which helps explain the unique, pungent aroma it imparts—especially in urine. French settlers introduced asparagus to North America in the 1700s, but it did not become widely cultivated until the 1800s.
Renowned Greek physicians, including Dioscorides and Hippocrates, lauded asparagus for its medicinal properties. Julius Caesar, meanwhile, was known to enjoy it with melted butter, and evidence of its importance in ancient Egypt was discovered in a frieze dating back to 3000 BCE.
Asparagus varieties fall into four main categories: Green, Purple, White, and Wild. Green asparagus is the most nutritious, while Purple asparagus is celebrated for its sweetness. White asparagus, prized for its tenderness, is grown in the absence of sunlight, and Wild asparagus features thinner, more delicate stalks.
The year before last, our community garden planted asparagus for the first time. Following best practices, we let the plants "fern up" during their first year to establish strong roots. With any luck, we’ll harvest a few spears this year, as the plants benefit from a cold dormancy period to thrive.
Details
✍️ Scientific name: Asparagus officinalis
📍 USDA Zones: 3 to 8
🧑🌾 Difficulty: Easy-Moderate
🍽 Flavor: Buttery, bitter, earthy, grassy, sweet
🥗 Uses: Food, medicine, folklore
💪 Nutrition: Vitamins B6, C, E, fiber, folic acid
🌎 Origin: Eurasia
🌱 Related: Garlic, leeks, onion
🌿 Companions: Basil, comfrey, herbs, grapes, greens, marigolds, marjoram nasturtiums, nightshades, parsley, petunias, rhubarb, strawberries, tomato
🚫 Avoid near: Carrots, garlic, leeks, onion, potatoes
🐛 Pests: Asparagus aphid, asparagus beatle
🐝 Pollinators: Bees, butterflies
🎃 Varieties:
Asparagus comes in a few varieties, each with distinct color, flavor, and texture. Here are some of the most common and notable varieties of asparagus:
1. Green Asparagus (Asparagus officinalis)
Description: The most commonly cultivated variety. It has a vibrant green color and a mild, slightly grassy flavor. The spears are tender and have a thin skin, which makes them ideal for a wide range of culinary applications.
Uses: Green asparagus is versatile and can be grilled, roasted, steamed, or used in salads, pastas, or stir-fries.
Popular Varieties:
Mary Washington: One of the oldest and most popular varieties, known for its high yields and reliability.
Jersey Knight: A modern variety that’s disease-resistant, with thick, tender spears and excellent flavor.
UC 157: A high-yielding, disease-resistant green variety with long, tender spears.
2. Purple Asparagus (Asparagus officinalis)
Description: Purple asparagus is characterized by its deep purple hue, which is due to the presence of anthocyanins (antioxidants). It has a sweeter, milder flavor compared to green asparagus and is often more tender.
Uses: Great for fresh salads or lightly sautéed. It’s also popular for grilling and roasting, as the color becomes more vibrant when cooked.
Popular Varieties:
Purple Passion: A sweet, tender variety with a deep purple color. It’s often considered one of the best-tasting purple asparagus varieties.
Violetto d'Albenga: An Italian heirloom variety with a mild flavor and striking purple color that turns green when cooked.
3. White Asparagus (Asparagus officinalis)
Description: White asparagus is simply green asparagus that is grown underground to prevent it from being exposed to sunlight, which inhibits the production of chlorophyll. The result is white spears with a more delicate flavor and slightly firmer texture.
Uses: White asparagus is often served boiled or steamed and is a delicacy in many European countries. It pairs well with butter, hollandaise sauce, or in salads.
Popular Varieties:
Argenteuil: A classic French variety that’s prized for its tenderness and flavor.
Holland: A widely cultivated white asparagus variety known for its thick, tender stalks.
Gijnlim: Known for its smooth, white stalks and resistance to diseases like rust.
4. Wild Asparagus (Asparagus acutifolius)
Description: This variety of asparagus is native to the Mediterranean and grows naturally in the wild. It has thinner, more delicate spears and a more intense, earthy flavor compared to cultivated varieties.
Uses: Often foraged in the wild and used in more rustic dishes, such as soups and stews, or simply grilled.
Popular Varieties:
Asparagus acutifolius: Known for its distinctive wild flavor, it’s commonly used in Mediterranean cuisine.
5. Hybrid Varieties (Inter-varietal Hybrids)
Description: These varieties are bred to combine the best traits of different asparagus types, such as disease resistance, yield, and flavor.
Uses: Commonly grown for commercial production, they have the advantages of higher productivity and longer harvesting seasons.
Popular Varieties:
Jersey Giant: Known for its large spears and high yields, it's a hybrid variety that combines the best traits of several types of asparagus.
Jersey Supreme: Another hybrid that is popular for its disease resistance and productive nature.
Considerations When Choosing Asparagus Varieties:
Green Asparagus: Best for those looking for a familiar flavor and a reliable variety that grows well in a variety of climates.
Purple Asparagus: Ideal for those who enjoy a sweeter, milder taste and vibrant color in their dishes.
White Asparagus: Perfect for those who want a more delicate, less bitter flavor in dishes, especially in fine dining.
Wild Asparagus: Great for foragers and those seeking a more intense, earthy flavor found in wild varieties.
Growth & Harvest
Asparagus is a dioecious plant, meaning individual plants are either male or female. Male plants tend to produce more spears, while female plants produce fewer, thicker spears but expend energy on seed production. For this reason, many farmers prefer cultivating male plants.
There are two primary ways to grow asparagus: from seeds or crowns. Seeds are more economical but require 3-4 years before the first harvest. Crowns, on the other hand, can yield a small harvest within a year. Either method results in a perennial crop that can thrive for 15-30 years under optimal conditions.
Asparagus prefers well-draining soil and full sun. Weed control is crucial during the establishment phase to prevent competition for nutrients. Harvesting should be avoided in the first year; instead, allow the plants to "fern up" to develop robust root systems.
Folklore
In medieval Europe, asparagus was known as the "food of kings," thanks to its exclusivity and labor-intensive cultivation. The French perfected its culinary use, dubbing it “l'asperge” and incorporating it into haute cuisine.
In the East, asparagus appears in traditional Chinese medicine for its purported diuretic and anti-inflammatory properties. It is also mentioned in Ayurvedic texts as a rejuvenating food.
Across the globe, wild asparagus has inspired local legends. For instance, in parts of Italy, it’s considered a harbinger of spring, and foragers often compete to find the first tender spears. Festivals in countries like Germany celebrate the harvest of "white gold," as white asparagus is affectionately called.
Asparagus is more than just a vegetable; it’s a connection to history, culture, and sustainability. Whether foraged from the wild or cultivated in a community garden, it continues to inspire culinary creativity and cultural pride.
Recipe: Panko Crusted Asparagus
Ingredients:
Fresh asparagus spears
1 egg
1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup panko crumbs
1/4 cup grated Parmesan cheese
Directions:
Preheat your oven to 400°F (200°C).
Trim the woody ends from the asparagus and wash thoroughly. Pat dry.
Combine flour, garlic powder, and onion powder in a shallow dish.
In another dish, whisk the egg.
Place panko crumbs and Parmesan in a third dish, mixing to combine.
Dredge each asparagus spear in the flour mixture, dip into the egg, and coat with the panko-Parmesan mixture.
Arrange the coated asparagus on a baking sheet lined with parchment paper.
Bake for 15 minutes, or until golden brown. Serve hot as a crunchy appetizer or side dish.
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