History
Asparagus has been used as a vegetable and medicine, owing to its delicate flavour, diuretic properties, and more. It is pictured as an offering on an Egyptian frieze dating to 3000 BC. Still in ancient times, it was known in Syria and in Spain. Greeks and Romans ate it fresh when in season and dried the vegetable for use in winter; Romans would even freeze it high in the Alps, for the Feast of Epicurus. Emperor Augustus reserved the "Asparagus Fleet" for hauling the vegetable, and coined the expression "faster than cooking asparagus" for quick action. A recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third-century AD De re coquinaria, Book III.
The ancient Greek physician Galen (prominent among the Romans) mentioned asparagus as a beneficial herb during the second century AD, but after the Roman empire ended, asparagus drew little medieval attention. until al-Nafzawi's The Perfumed Garden. That piece of writing celebrates its (scientifically unconfirmed) aphrodisiacal power, a supposed virtue that the Indian Ananga Ranga attributes to "special phosphorus elements" that also counteract fatigue. By 1469, asparagus was cultivated in French monasteries. Asparagus appears to have been hardly noticed in England until 1538, and in Germany until 1542.
France's Louis XIV had special greenhouses built for growing it.
The finest texture and the strongest and yet delicate taste is in the tips. The points d'amour ("love tips") were served as a delicacy to Madame de Pompadour. Asparagus became available to the New World around 1850, in the United States.
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