References
1. SŁUPSKI, J., KORUS, A., LISIEWSKA, Z. and KMIECIK, W. Content of Amino Acids and the Quality of Protein in As‐eaten Green Asparagus (Asparagus Officinalis L.) Products. International Journal of Food Science & Technology, 2010, vol. 45, no. 4. pp. 733-739.
2. DRINKWATER, J.M., et al. Effects of Cooking on Rutin and Glutathione Concentrations and Antioxidant Activity of Green Asparagus (Asparagus Officinalis) Spears. Journal of Functional Foods, 2015, vol. 12. pp. 342-353.
3. TAKACS-HAJOS, M. and ZSOMBIK, L. Total Polyphenol, Flavonoid and Other Bioactive Materials in Different Asparagus Cultivars. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2015, vol. 43, no. 1. pp. 59-63.
4. DAWID, C. and HOFMANN, T. Quantitation and Bitter Taste Contribution of Saponins in Fresh and Cooked White Asparagus (Asparagus Officinalis L.). Food Chemistry, 2014, vol. 145. pp. 427-436.
5. MITCHELL, S.C. and WARING, R.H. Asparagusic Acid. Phytochemistry, 2014, vol. 97. pp. 5-10.
6. WANI, J.A., ACHUR, R.N. and NEMA, R. Phytochemical Screening and Aphrodisiac Activity of Asparagus Racemosus. International Journal of Pharmaceutical Sciences and Drug Research, 2011, vol. 3, no. 2. pp. 112-115.
7. FANASCA, S., et al. Antioxidant Properties of Raw and Cooked Spears of Green Asparagus Cultivars. International Journal of Food Science & Technology, 2009, vol. 44, no. 5. pp. 1017-1023.
AlisaMGZN 
One of my favorite vegetable. (along with rapini)
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