Asparagus
Asparagus is a young edible shoot, commonly known as "spear"; the spear rises from an underground stem called a "crown", which is capable of producing spears for 15 to 20 years. Most asparagus is harvested in spring , when it is 6 to 8 inches high and has tender, fleshy spears and tight, compact heads. Once they reach maturity, the asparagus stalks become woody and fernlike foliage grows from the heads, making them inedible. Although grown in quite a large scale and in many countries, asparagus is available in abundance from March to late June.
There are over 300 varieties of asparagus, only 20 of which are edible. They are divided into three main categories:
Green asparagus. This is the most common type of asparagus. It is harvested at a height of about 8 inches.
White asparagus. Grown in the dark (covered with soil to keep it from turning green), white asparagus is harvested as soon as it emerges form the ground. Although more tender than the green variety, it tends to be less flavorful, and is more expensive, since more work is required to grow it.
Purple asparagus: This variety has a fruity flavor and is harvested when only 2 to 3 inches high.

How to buy asparagus: Whether asparagus are thin or thick, choose them with firm, crisp stalks and compact, brightly colored heads with no trace of rust or softness. Selecting similarly sized specimen will help ensure even cooking. Avoid yellowish asparagus with soft stalks that are beginning to flower, which are a sign of age..

How to cook asparagus: Cut each spear approximately in half. Reserve the woody stems for another use, such as soup, or discard them. Bring a large kettle of salted water to a full rolling boil. Drop in the asparagus spears or bundles, let the water return to a boil, and cook uncovered to the desired doneness. Timing can be vague and will depend on the thickness of stalks. Ideally, the best method is to test the doneness by fishing out a spear, cut, and bite it to determine if it is ready. Avoid overcooking asparagus, as this causes it to lose flavor, color and nutrients. When boiling asparagus spears in large quantities, tie them in bundles to make it easier to remove them boiling water when cooked. Steaming is a good cooking method, and there are special tall, narrow asparagus steamers on the market in which the asparagus stand upright in an inner basket. This method cooks the asparagus more evenly, as the more fibrous bottoms are thoroughly cooked in the boiling water while the fragile tips are lightly steamed. asparagus is ready when the stalks are tender but still firm. As soon as asparagus is cooked, plunge it immediately into cold water to halt the cooking process. Drain when cold. Serve hot or cold.
Asparagus can also be cooked in a microwave oven . Avoid cooking it in iron pots, as this vegetablesetable contains tannins which react on contact with iron, altering the color of the asparagus.

Nutrition of asparagus: asparagus is an excellent source of folic acid and contains vitamin C, potassium, thiamine, vitamin B6, copper, vitamin A, iron, phosphorus, and zinc. asparagus contains asparagine, an acid substance that gives the vegetablesetable its characteristic flavor and is also a diuretic.
Storing asparagus: asparagus is very perishable. Wrapped in a damp cloth and placed in a perforated plastic bag in the refrigerator, it will keep for a maximum of 3 days. Blanched asparagus will keep for up to 9 months in the freezer.

"Pray how does your asparagus perform?"
John Adams, in a letter to his wife Abigail