Asparagus are believed to have originated in the Mediterranean basin and were prized
by Egyptians and Greeks. But it was the Romans who started growing them, and it was
a labor-intensive task and only rich people could afford them. After being forgotten for a
few centuries, the appeared again in the Middle Ages in Holland and Germany. The kings
of France loved asparagus, and it is thought that Felipe V, who tasted them at the court
of Louis XIV, had them grown in Aranjuez, where they became famous. These days the asparagus of Navarra have their own certificate of quality, or Denominaci�n de Origen,
and with their abundant production have surpassed those of Aranjuez.

Characteristics and properties
Asparagus can be white, purple or green. They are not different species, it just depends
on how long they are exposed to light. The white and purple ones ripen underground, while the green ones do so above ground. The green color comes from the interaction of light and the vegetable's chlorphyll. 

The so-called triguero asparagus which grow wild in fields are also green. They differ from the garden variety because they are thinner and slightly bitter in flavor.

From a nutritional standpoint, asparagus are light and easy to digest. Their fiber helps the intestines and renal function, and is also an anti-oxidant that helps fight ageing. They provide vitamines A, B, C and E, as well as mineral salts and oligo- elements, especially potassium, phosphorus, chlorine, calcium, magnesium and iron. They are low
in calories -25 for every 100 grams of vegetable-.

How to prepare them
Choose asparagus that are fresh, without a tough, woody base, and all of similar size
so they cook evenly. White ones need to be peeled before cooking to remove the fibers
that coat them.

Green asparagus do not need to be scraped. Just wipe them off to eliminate any traces
of dirt. Then snap them with your fingers to eliminate the hard part, cut them into pieces of the same size and tie them into bunches. Boil them in water with a bit of salt for 20 minutes if they are white and 6 if they are green.

Asparagus are delicious when served warm, with a vinaigrette or light mayonnaise. The stems are good for making creamed soup, and also go well with eggs, either in tortillas or revueltos. Green ones are also good grilled with a sprinkle of rock salt. Both typles go well with spring vegetables, so long as you cook them separately to get them just right. The broth in which you boil the vegetables adds flavor to vegetable pur�e and is full
of vitamins. Asparagus are a perfect side dish for shellfish, and are essential with Basque-style hake, the mixed vegetable dish called menestra or potato salad.

When they are thick they can be stuffed with strips of ham or smoked fish. When they are of high quality, the best is to boil or steam them. That way their taste is unforgettable.