Asparagus, also known as "asparagus", "asparagus", etc., is a perennial herbaceous plant of the genus Asparagus in the Liliaceae family. It is native to the east coast of the Mediterranean and Asia Minor, and is still present in the grasslands of Europe, Asia and North Africa. There are still wild species in river valleys. It has a cultivation history of more than 2,000 years. It was introduced to America in the 17th century, Japan in the 18th century, and China in the early 20th century. It is cultivated in all countries in the world, with the United States having the most. It is cultivated in many areas of my country.

Asparagus has high nutritional value. Each 100 grams of fresh asparagus contains 2.5 grams of protein, 0.2 grams of fat, 5 grams of carbohydrates, 0.7 grams of crude fiber, 22 mg of calcium, 62 mg of phosphorus, 2 mg of sodium, Magnesium 20 mg, potassium 278 mg, iron 1 mg, copper 0.04 mg, vitamin A 900 international units, vitamin C 33 mg, vitamin Bl 0.18 mg, vitamin B20.2 mg, niacin 1.5 mg, pantothenic acid 0.62 mg, vitamin B60.15 mg, folic acid 109 micrograms, biotin 1.7 micrograms. Because it contains more asparagine, aspartic acid and a variety of other steroidal saponin substances, it is effective in cardiovascular diseases, edema, cystitis and other diseases. In addition, it also contains 9 kinds of steroidal saponins and rutin, mannan, choline, folic acid, etc. The asparagine and trace elements selenium, platinum, chromium, manganese, etc. in asparagus can regulate the body's metabolism and improve the body's metabolism. It has a good pharmacological effect in the prevention and treatment of hypertension, cerebral hemorrhage, heart disease, leukopenia, breast lobular hyperplasia, psoriasis and cancer. Eating asparagus for a long time can help digestion, increase appetite, resist fatigue, and prolong life. Therefore, asparagus has become a high-level nutritional vegetable and health food.