Asparagus

Asparagus originally comes from Central and Southern Europe, North Africa and the Near East. The Chinese and Egyptians used asparagus over 4000 to 5000 years ago. It gets its white colour because it grows underground, protected from the sun. Purple asparagus, which also grows underground, develops its colour because it is only pricked when it sticks its head out of the ground and thus forms the plant substance anthocyanin.  

Its flavour varies from mild and delicate to nutty.
It contains vitamins A, B, C, E and K as well as biotin, folic acid, magnesium, iron, copper, potassium and calcium.

As asparagus, which consists of more than 90 per cent water, dries out quickly and the cut surfaces in particular can become discoloured, optimum storage and refrigeration are of great importance. The optimum storage temperature is +0.5 to 2 degrees C and a very high humidity of well over 95 per cent. The best way to do this is to wrap the asparagus spears in a damp kitchen towel and place them in the coldest part of your fridge.