ASPARAGUS - the word asparagus comes from the Greek asparagos, meaning a shoot or sprout. History dates its first use between 2500-3000B.C. in Greece and Egypt.

Oh those lusty ones! As with many veggies in ancient times, people thought asparagus had aphrodisiac properties, but we're not sure if that's exactly scientific or was just suggested thinking. Although whether it was true or not didn't seem to matter to the kings and queens. Yes, royalty claimed these mighty powerful veggies among their most sacred, including Queen Nefertiti of Egypt and France’s Louis XIV, both christened asparagus ‘Food of the Gods’ and ‘Food of Kings.'

Modern times have come to know a lot more than just supposed 'aphrodisiac' qualities, including their very own medicinal properties. In fact, asparagus has been used to cure toothaches, heart disease and bee stings. Women should be putting it on their monthly shopping list, too, as it is known to fight PMS and water-retention, and a bit more serious condition of high-blood pressure. Those who indulge in a cocktail or two would love it as well for helping with those wicked hangovers and even migraines. Oh, there's more.

What really is special is that asparagus is among the most nutrient dense veggies you can find. Period. In fact, because it's so dense with such great vitamins, it actually effects your (sorry but we're going there!) urine! That's right. Everyone knows there's a slight smell from asparagus, but that's just because it's your body's way of processing all of those fabulous nutrients. They definitely pack a punch in any small bunch.

A half-cup serving -- approximately five spears -- of cooked asparagus will provide you with 20 calories, 3.7 grams of carbohydrates. It's a good source of dietary fiber, provides 3 grams per serving. Asparagus also provides 2.16 grams of protein. White asparagus, which is grown with soil covering it to prevent exposure to sunlight, contains lower amounts of protein when compared to green asparagus, according to the California Asparagus Commission.

The most common type is green asparagus, growing in flatbeds and receiving sunlight, which gives it its green color. But another type is white asparagus which is grown in soil and does not receive sunlight. You can usually find it canned. It tends to be more expensive than the green variety. White asparagus is milder in flavor than green asparagus and is often more tender. A third type of asparagus is purple. It is only about 3 inches tall and has a fruity flavor. Sometimes it is more bitter than the white and green varieties.

Get ready to buy it now, though, because asparagus is only in season for a couple of months. Here are a few tips when buying them - and storing:

Here are a few tips on how to select and store this nutritious vegetable:

• You want them to cook similarly so get a bunch that's similar in size

• Don't get wrinkled ones - firm is what you want

• Wrapping asparagus in a damp cloth will make it last longer (couple of days) in the refrigerator (as if you'll be able to wait!)

We've highlighted one recipe that you can enjoy at your next party, but there are so many to enjoy, courtesy of the California Asparagus Commission. Enjoy in good health!

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