Nothing says spring like a plate of asparagus. While asparagus is now available year round, it still seems a special treat in spring.

Asparagus has been a prized food since ancient times. The Greeks ate wild asparagus and the Romans cultivated it in their gardens. But asparagus did not become a big crop in North America until the end of the 19th century. It has been popular ever since. In addition to its delicate taste, asparagus is high in vitamins A, B and C, and a source of iron and potassium.

Don't miss this yummy vegetable: Asparagus: A rite of spring | SheKnows.com