The young shoot of a plant native to Europe. The white Asparagus is prized and most comes from Germany and France. It is grown with covering, blanching it to a snowy white. This gives it a delicate flavor. 

The green Asparagus is more common. This beautiful spring vegetable is best served, lightly steamed and served with a delicate butter sauce. It is also good served sauteed, creamed and makes a delicious soup. there is another variety just coming into the markets these days. Purple asparagus is very attractive. When cooked, the purple pigment disappears. If handled properly however, the color can remain and it too is very tasty. 

 Asparagus belongs to the lily family and is a distant cousin to the onions and garlic. It is high in vitamin A and has a fair amount of vitamin C and iron. It is very low in sodium and is low in calories, about 35 per cup of cooked Asparagus. 

When choosing Asparagus look for stalks that are firm and brittle with tightly closed tips. Stalk thickness is a matter of personal choice. Allow 1/3 to 1/2 pound per person. To store, keep ends damp. Asparagus can be kept up to 6 days under refrigeration. 

When preparing, trim the woody ends. Peeling is nice though not necessary if the Asparagus is young and tender.

Asparagus is great served stir fry, steamed, and lends itself well to omelets, and scrambled eggs. It can also be used as an appetizer.

Here is a few links to Asparagus bliss:
http://www.calasparagus.com/

http://www.oceana.net/naf/

http://www.wchstv.com/homelawn/asparagus.html

http://thefoodstores.com/merchant/html/recipes/asparags.htm

http://www.asparagus.org/