Or asparagus. It is a tasty and healthy vegetable. Green asparagus, grown in the sun, contains more vitamins and minerals than white asparagus, which was mounded so that sunlight would not reach it. In particular, green asparagus contains quite large amounts of vitamins K, A, C, E and B vitamins, folic acid, selenium, copper, manganese, potassium and other necessary minerals, as well as dietary fiber. Asparagus is rich in nutrients while being low in calories. The vegetable can be blanched for 3-4 minutes, boiled by placing it vertically in a pot (the bottom part of the stem cooks longer, so the tips are steamed separately), baked (better with cheese) or fried in oil. It can be eaten as an independent appetizer or served as a side dish for meat, poultry, fish, seafood. Asparagus is also added to meat, fish, vegetable and even fruit salads, omelette, served with ham, grapefruit, peaches, strawberries - it goes well with almost any product.