Fresh asparagus

Fresh asparagus are the young and tender shoots of the Asparagus officinalis plant, highly valued in gastronomy for their delicate flavor and crunchy texture. Elongated in shape and bright green in color, although white and purple varieties exist, asparagus is harvested just before it grows too large, thus guaranteeing its freshness and tenderness.

Originating from the Mediterranean region and Western Asia, asparagus has a long culinary tradition dating back to antiquity. Currently, they are cultivated in many parts of the world, being especially popular in countries such as Spain, Mexico, Argentina, and Chile.

From a nutritional point of view, fresh asparagus is low in calories and rich in fiber, vitamins (especially folic acid and vitamin K), and minerals such as potassium and iron. Furthermore, they contain natural antioxidants and anti-inflammatory compounds that contribute to improving digestion and strengthening the immune system.

In Latin America, fresh asparagus may have different names depending on the region, although the most common term is "espárragos" (asparagus). Other local synonyms include “green asparagus” or simply “asparagus”. In some rural areas, they are also known as “turión”, referring to the young shoot of this plant.

They are a versatile ingredient in the kitchen: they are usually prepared steamed, grilled, sautéed, or incorporated into salads, soups, and stews, adding a fresh and nutritional touch to recipes.