From March to May, we can find fresh, tasty asparanguses. They were cultivated by the ancient Greeks, Egyptians and Romans, and they were well known for their delicate flavor. They have a significant nutritional value, low calories [only 20/5 sticks], diuretic properties, no fat or cholesterol, and they're rich in sodium, potassium, folic acid, thiamine and vitamins A, B6 and C.