from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun The tender young shoots of the plant Asparagus officinalis, eaten as a vegetable.
- noun Any of various perennial plants of the genus Asparagus of Eurasia and Africa, having leaflike stems, scalelike leaves, and small flowers.
from The Century Dictionary.
- noun A plant of the genus Asparagus, especially A. officinalis.
- noun A large genus of plants of the old world, natural order Liliaceæ.
from the GNU version of the Collaborative International Dictionary of English.
- noun (Bot.) 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 racemosusis a shrubby climbing plant with fragrant flowers. Specifically: The Asparagus officinalis, a species cultivated in gardens.
- noun The young and tender shoots of
Asparagus officinalis, which form a valuable and well-known article of food.
- noun (Zoöl.) a small beetle (
Crioceris asparagi) injurious to asparagus.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Any of various
perennial plantsof the genus Asparagushaving leaflike stems, scalelike leaves, and small flowers.
- noun The young
shootsof Asparagus officinalis eaten as a vegetable.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- noun plant whose succulent young shoots are cooked and eaten as a vegetable
- noun edible young shoots of the asparagus plant
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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).