Wild asparagus is a vegetable, but it is also cultivated. It is native to the Mediterranean. Asparagus belongs to the Lily family and grows from a shrub called asparagus. It is a long-shaped vegetable with an intense, delicate flavor. There are different varieties, and the most well-known are the wild asparagus, which is thin and white, and the garden asparagus, which is thicker and green with purple tones. Properties and benefits: It has always been used as a medicinal plant thanks to its powerful diuretic effects. It is rich in vitamins B1, B2, B6, A, C, and E. Vitamin A helps with hair health, vision, and nails. Vitamin C helps with bones and teeth. It also provides minerals such as potassium, calcium, and magnesium. In addition, it is high in fiber, which makes it quite filling. It is beneficial for the nervous system and helps strengthen our mind. It also contains folic acid, which is essential for pregnant women and red blood cell production. Energy value per 100g: 30 Kcal Protein 1.8g Fat 0.3g Carbohydrates 4.9g Fiber 1.7g Storage and tips: Wrapped in a damp cloth in the least cold part of the refrigerator, they can last up to 3 weeks. It is important to try to maintain moisture to prevent them from drying out. To do this, you can wash and dry them, then place them in a container with damp cloths, which will help them last longer. Another way to preserve them is in a glass jar with two or three fingers of water. Recipe and uses in the kitchen: You can use them in a variety of dishes in the kitchen, such as soups in winter and grilled in summer. The best way to cook them without losing their properties is steaming. The most traditional way to prepare asparagus is on the grill. To do this, you must clean them well and remove any excess water. Always remember to cut off the back part. In a pan, heat oil and a handful of coarse salt, then add the asparagus and let them cook for three or four minutes on each side. In winter, another way to enjoy them is in soup. It is an easy and quick recipe that will help warm you up. In a pot, cook three cloves of garlic on low heat, wash and cut the asparagus, and once the garlic is golden, add them to the pot. When they are golden, add paprika, give it a couple of turns, and immediately add water or broth to prevent burning. Let it cook for about half an hour, and just before turning off the heat, add four eggs.