The name asparagus comes from the Greek language meaning “sprout” or “shoot,” and it is a member of the lily family. Plants in the lily family are also related to various grasses. In the dialects of 18th and 19th century cookbooks, asparagus was referred to as sparagrass or sparrowgrass. People throughout Europe, Asia, and the United States use fresh Asparagus in their favorite cuisine. In China, Asparagus spears are candied and served as special treats. It is widely popular today as a scrumptious, fresh, healthy vegetable.

Asparagus cultivation began more than 2,000 years ago in the eastern Mediterranean Region. Greeks and Romans prized asparagus for its unique flavor, texture and, alleged medicinal qualities. They ate it fresh and dried the vegetable to use in winter. In the 16th Century, asparagus gained popularity in France and in England. Asparagus is often called the “Food of Kings.” King Louis XIV of France was so fond of this delicacy that he ordered special greenhouses build so he could enjoy asparagus all year round.