• Has anti-inflammatory properties
  • Has anti-oxidant properties
  • May help boost immunity system
  • May help relieve cough
  • May help treat diarrhea
  • Act as diuretic
  • May treat ulcers
  • May help treat kidney stones
  • May help regular blood glucose leves

How to grow?

For Shatavari plantation, it requires sandy loam soil with drainage system. To bring soil to fine tilth, digging of land is to be done at the depth of 15cm. transplantation is done on raised beds.

To protect crop from soil borne disease and pest, before sowing do seed treatment by soaking seeds in cow urine for 24 hours. After treatment seeds are sown in nursery beds.

Chemical treatment is given to the soil before sowing. Seeds are sown in the month of April. Sow Shatavari seeds on raised beds of 30-40 cm width and of convenient length. After sowing cover beds with thin cloth so as to retain moisture. Seedling germination starts within 8-10 days.

Seedlings are ready for transplanting when they attain the height of 45cm. The seedlings are transplanted at the ridges of 60 X 60cm.


  1. Simple asparagus


1 bunch of medium sized asparagus, about 1 lb

2 Tbsp of the most exquisite extra virgin olive oil

2 Tbsp freshly grated Parmesan cheese (omit if cooking vegan)

1 teaspoon lemon zest

Salt and freshly ground black pepper


1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.

Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

4 Toss with olive oil, Parmesan, lemon zest: While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon zest.

Salt and pepper to taste. Serve warm or room temperature.

  1. Oven roasted asparagus


1 bunch thin asparagus spears, trimmed3 tablespoons olive oil1 1/2 tablespoons grated Parmesan cheese (optional)1 clove garlic, minced (optional)1 teaspoon sea salt1/2 teaspoon ground black pepper1 tablespoon lemon juice (optional)


Preheat an oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


  1. Cheesy garlic roasted asparagus




Olive oil

Mozzarella cheese


Snap off the woody dry ends of the asparagus. A quicker way when cooking a large bunch like this is to snap the end off one first, then line them all up on your chopping board and slice through the rest at the same length.

Drizzle with a delicious olive oil/garlic mixture.

Roast asparagus for only 10 minutes first to avoid over cooking them. Just make sure your oven is preheated!

Top with mozzarella cheese and broil (or grill)! You could use whatever cheese you have on hand here, preferably a nice mild melting cheese.