National Asparagus Day is celebrated on May 24, and we are ready to eat! Throughout most of India, asparagus is a fickle vegetable: It seldom appears in the market, and when it does, their anemically thin, tender stocks come with a price tag that usually cleans out the wallet. One reason for its lack of availability is its long cultivation: Every new crop takes roughly three years before bearing any asparagus. Farmers needing the land for yearly revenue may not be willing to take a chance on this time-consuming crop.

In India, asparagus is deemed an “exotic” vegetable—a status shared with broccoli, red bell peppers, Brussels sprouts, leeks, and snow peas. A few cooler regions near the Himalayas enjoy this vegetable regularly in the springtime, as their weather permits its growth. Himachal Pradesh is the main asparagus growing state, primarily because of the strong demand from large metro areas like Delhi. Indeed, villages including Chamba, Mandi, and Lahaul Spiti grow thick-stalked green and white asparagus for use in local dishes and to export for revenue. Those living in warmer states shouldn’t expect to find the vegetable any time soon, though they occasionally make their way to upscale expat markets and in five star hotels.It is best in the spring, making it the perfect cookout veggie. This versatile vegetable can be pan-seared, fried, baked, or grilled, and it is full of nutrients like fiber, folate, and vitamins A, C, and E.Health Benefits of Asparagus in Ayurveda:

Its detoxifying properties help to purify the blood, kidneys, and urinary tract, reducing the risk of urinary tract infections and kidney stones. Rejuvenation In Ayurveda, asparagus is revered as a rejuvenating tonic for both the body and mind.