The prized vegetable hailing from the Lily family, which bears in its ‘soul’ oodles of health benefits -  the goody- green asparagus. When was the this golden treasure first discovered? What records the usage of asparagus as an edible by man? What is the history of asparagus as food?
To answer to these volley of questions, lets look back at the ‘ancestors’ of asparagus and also the high nutritive value, this wonder vegetable carries.
As mentioned asparagus is a member of the lily family and its scientific name is (Asparagus officinalis). The word asparagus comes from Greek asparagos (meaning shoot).
Chronicling through the history of asparagus as food, it’s well known that this widely available vegetable traces its origin to the Asia minor and the Mediterranean region.
There are records dating back to 200 BC, with Cato’s instructions and techniques to grow the vegetable. This is testimony in itself of the popularity of the ‘green-gold’ from that ancient a time.  Additionally, asparagus was popular in Egypt and its cultivation in the region started from very old times.
There is also the famous Roman saying “As quick as cooking asparagus” meaning that a task is/can be accomplished with ease and quickness. So, not only as potent vitamin-mineral rich vegetable, did the asparagus win hands down, but also because it was easy to cook with minimal cooking-time.
About the history of asparagus as food, there is a 16th century record by the herb-specialist (herbalist) John Girard,  mentioning the usage of asparagus as an edible and a curative ingredient.
This wild wondrous vegetable ripped all barriers of geography to reach the plains of France as well, where the 16th century chronicles proclaim the widespread usage of asparagus.
The spear-shaped, delicate aphrodisiac was patronized by the Romans from Pliny to Julius Caesar, lauding the wild variety and making it a delicacy in the royal cuisine. There was an exclusive regiment just for the purpose of fetching asparagus to the royal kitchen, and thus, history of asparagus reveals that this veggie was associated with the rich.
The period of Renaissance saw the surge of cultivation of the ‘green-gold’ in the northern plains of Italy.
Enriched with antioxidant glutathione (crucial in fighting killer diseases such as cancer) and a potent source of vitamin K, B-complex (folate) , C and rutin(anti-oxidant), the green, purple and white varieties of asparagus render a wide-spectrum of health-benefits.
The golden-leaves of history of asparagus as food, turn over to give us a treasure –trove of health benefits and beauty to the present!