History/Origin Asparagus farming started more than 2500 years ago by ancient Greeks and Romans. Early colonists brought asparagus to North America. The first cannery to package green asparagus started in 1919. In the mid 1980s, fresh asparagus was shipped worldwide for the first time by airplane from California. California, Washington and Michigan are the top-asparagus producing states. Botanical The asparagus crown grows underground producing asparagus spears each spring. Spears are slightly glossy with many small, bumpy, triangular scales (called bracts) concentrated in the top quarter of the stem. Asparagus can grow as much as an inch per hour, up to 12 inches in one day! Spears come in three different colors ~ white, green or purple. White asparagus is the same variety as green, but it is carefully hand-cut while still underground. Nutrition Asparagus is a highly nutritious vegetable packed with folic acid, which helps keep your blood healthy. It has lots of dietary fiber to keep your digestive system in good working order. It is one of the richest sources of rutin, a compound that strengthens capillary walls. Asparagus is full of Vitamin C. Fun Facts White asparagus has long been considered a delicacy, particularly by Europeans. It can be twice as expensive as green asparagus because it has to be hand-cut underground. When asparagus is exposed to sunlight it first turns pink, and later the familiar green color. Purple asparagus is a different variety, originally developed by Italian farmers. Its color comes from the high levels of potent antioxidants in the spears. It is usually more tender and sweeter. .