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Asparagus is an impressive source of folate. It also provides vitamin C, as well as some beta-carotene and alpha-carotene.
*If you throw out the water after cooking asparagus, you discard nutrients, too. So try to include the cooking liquid in the dish.
*If stored at room temperature, fresh asparagus spears will lose as much as half of their vitamin C within two days. The vegetable's texture and its delicate taste will suffer as well.
*Asparagus is one of the few vegetables high in purines. As a high intake of purines is linked to the build-up of uric acid salts in the joints, gout sufferers should avoid this vegetable.