Asparagus (Asparagus officinalis) is a species of perennial flowering plant of the genus Asparagus native to Eurasia. Widely cultivated as a market garden crop, its young shoots are used as a spring vegetable. It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fiber, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamine , riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace element that regulates insulin capacity to transport glucose from the bloodstream to the cells. 
Sprouts are prepared and served in several ways around the world, usually as an appetizer or as an accompaniment to vegetables. In Asian cuisine, asparagus is often sautéed. Cantonese restaurants in the United States often serve asparagus sautéed with chicken, shrimp, or beef.