Asparagus is a stem vegetable and is divided into white asparagus and green asparagus (green and violet-green).  Asparagus has been known for over 200 years and was cultivated in monastery gardens as a medicinal plant. 

Green asparagus grows above ground and has a high chlorophyll content, stronger flavour and more vitamin C than white asparagus, which is grown under the earth and sheltered from light. Asparagus is best enjoyed fresh. Fresh asparagus are firm, have moist cut surfaces and squeak when they are rubbed by hand. To keep asparagus fresh, wrap them in a damp cloth and store for a maximum of two days in the refrigerator.

Season: From April to June

Nutritional Value: Asparagus – Swiss food composition database


Did you know...?

Asparagus contain aspartic acid which acts as a diuretic. Green asparagus contains twice as much vitamin C and beta-carotene as white asparagus.

1 portion a day corresponds to:

Two to four asparagus stalks