Green asparagus

Green asparagus are the tender and young shoots of the Asparagus officinalis plant, characterized by their intense green color and delicate, slightly sweet and earthy flavor. They are a highly valued ingredient in cooking for their crunchy texture and versatility, as they can be used in salads, stir-fries, creams, or as a side dish in various meals.

The origin of green asparagus dates back to temperate regions of Europe, Asia, and North Africa, although they are now cultivated in many parts of the world, being especially popular in Mediterranean and Latin American countries.

Regarding their nutritional properties, green asparagus are low in calories and rich in fiber, vitamins (mainly vitamins A, C, E, and K), as well as minerals such as folate, potassium, and iron. Additionally, they contain antioxidants that help combat cellular damage and promote digestive health.

In different Spanish-speaking regions, green asparagus are also known as "fresh asparagus", although generally the same term is used. In some places, they may simply be referred to as "asparagus", distinguishing them from other varieties such as white asparagus.