When the shoots are allowed to grow and unfold after harvest, asparagus looks the same as asparagus, which is a decoration of bouquets – like a shrub with leaves densely covered with green needles.

Green asparagus, unlike white asparagus, has a more pronounced taste. The advantage is that you usually do not need to peel it, just cut off the woody ends of the stems.

The stems must be fragile and flexible, if we bend the stem, it should break immediately, otherwise the asparagus is already wilted. In no case should the trimmed ends be rotten, with mold, but they should not be too dry either. The color of the stems must be fresh, you should not find any yellowish or brownish discoloration. It will last in the refrigerator for several days, but it tastes best processed very shortly after harvest.

It is nicknamed the king of vegetables and has many medicinal and health-promoting and beauty-promoting effects. It contains vitamin K, beta-carotene, folic acid and many other vitamins and minerals in abundance. Asparagus comes from most of Europe, North Africa and West Asia, but is currently widespread worldwide and very popular in many of its forms.