Asparagus is a spring vegetable part of a lily family. The season is short – from April to June. Eating asparagus promotes healthy bacteria in the large intestine, contains vitamin K, which is essential for healthy blood clotting and is also a rich source of vitamin C, which boosts your immune system. It is an incredibly versatile vegetable and can be steamed, pan-fried, grilled, baked, barbecued, turned into soups, sauces or eaten raw!