from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The tender young shoots of a Eurasian plant (Asparagus officinalis), eaten as a vegetable.
- n. Any of various perennial plants of the Old World genus Asparagus having leaflike stems, scalelike leaves, and small flowers.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Any of various perennial plants of the genus Asparagus having leaflike stems, scalelike leaves, and small flowers.
- n. The young shoots of Asparagus officinalis eaten as a vegetable.
from the GNU version of the Collaborative International Dictionary of English
- n. A genus of perennial plants belonging to the natural order Liliaceæ, and having erect much branched stems, and very slender branchlets which are sometimes mistaken for leaves. Asparagus racemosus is a shrubby climbing plant with fragrant flowers. Specifically: The Asparagus officinalis, a species cultivated in gardens.
- n. The young and tender shoots of Asparagus officinalis, which form a valuable and well-known article of food.
from The Century Dictionary and Cyclopedia
- n. A plant of the genus Asparagus, especially A. officinalis.
- n. A large genus of plants of the old world, natural order Liliaceæ.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. plant whose succulent young shoots are cooked and eaten as a vegetable
- n. edible young shoots of the asparagus plant
asparagus soup, you can use a stalk or two of asparagus for extra flavor.
Continue to sauté 4 – 6 minutes, until mushrooms are browned and asparagus is tender.
What I meant was not that asparagus is corn, or that corn is asparagus.
The asparagus is not what I am used to, yellow green and with less of the soft upper tip.
I start with a glug of olive oil, add some minced garlic, throw in some sort of vegetable (usually broccoli, though asparagus is coming in season now, and that is super good, too.), squeeze in the juice of one lemon, and toss with whole wheat linguine.
They contain asparagus sliced diagonally and lightly fried in olive oil; dark champignons (I sliced them after frying for artistic value – I would prefer shiitake I think, but they are hard to come by here), and zucchini slices.
I think there is some compound in asparagus that reacts badly with wine, but I can't be arsed to google what it is.
(That said, I am eating a pork chop with 'em, but the asparagus is outstanding. 450 degrees for ten minutes in a little olive oil, and mmmm.) (42 shouts of denial | Tell me I'm full of it)
That's amazing -- that was exactly the first recipe I was going to try from that book, but asparagus is already out of season here (and consequently, expensive).
Roast 12 minutes or until the asparagus is cooked (thick spears will take longer).
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