Asparagus


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As·par·a·gus

(as-par'ă-gŭs),
A genus of plants of the family Liliaceae. Asparagus officinalis is an edible vegetable, the rhizome and roots of which, together with the young edible shoots, were used as a diuretic.
[L. fr. G. asparagos]

As·par·a·gus

(ă-spar'ă-gŭs)
A genus of plants of the family Liliaceae. A. officinalis is an edible vegetable, the rhizome and roots of which, together with the young edible shoots, were used as a diuretic.
Synonym(s): sparrowgrass.
[L. fr. G. asparagos]

as·par·a·gus

(ă-spar'ă-gŭs)
Asparagus officinalis is an edible vegetable, the rhizome and roots of which, together with the young edible shoots, have been used as a diuretic.
[L. fr. G. asparagos]
References in periodicals archive ?
"Asparagus, when distilled, delivers an earthy, nuttysweetness on the palate," says Richard Meredith, distiller at Hussingtree Gin.
Asparagus is a very versatile ingredient, its long stems are perfect for dipping into soft-boiled eggs, roasting until lightly crisp and tossing with a salad, or simply steaming and serving buttered with poached salmon.
INGREDIENTS SERVES 6 1 large live brown crab, about 1kg, placed in the freezer for 30 minutes before cooking Salt For the asparagus mousse: 3 sheets of bronze leaf gelatine, soaked in ice-cold water 25g unsalted butter 325g asparagus spears, trimmed of any woody parts 150ml double cream For the mayonnaise: 2 large egg yolks 1tbsp brown crab meat (from the crab above) Juice of 1 lemon 300ml light olive oil Cornish sea salt and freshly ground pepper For the asparagus salad: 12 asparagus spears, trimmed of any woody parts 1tbsp chopped chervil 40ml agrodolce vinegar 100ml good-quality olive oil DIRECTIONS First make the asparagus mousse: Soak the gelatine in a shallow dish of ice-cold water to soften.
The UK asparagus season officially starts this Tuesday, April 23, which is also St George's Day, but there's every chance you'll have found it on the shelves already as retailers race to be the first to get one of our finest homegrown ingredients on their shelves.
Springtime in Germany means the countdown is on for the country's brief feast on a vegetable known as "white gold." The Germans' passion for white asparagus is celebrated in museums -- and even by queens.The harvest in Germany has only just begun but as always, the end is already in sight for this seasonal vegetable: an old farmer's saying has it that when the cherries turn red, the time for harvesting asparagus is over.
The material used in the study comprised white, purple and green asparagus of the following cultivars: Schwetzinger Meisterschuss (DE 265), Huchel's Alpha, Gijnlim (NL 68), Grolim (NL 68) and Eposs (DE 265).
Asparagus is by far the favorite vegetable of the d'Arabian family.
White asparagus, dug out from the earth, pale and wan like the color of moonlight, is celebrated for its sweet, slightly nutty flavor, and its delicate texture.
However, every year I get most excited about the arrival of Scottish asparagus.
The maypole dance was part of the festivities celebrating white asparagus.

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