Asparagus

thumb|A bundle of cultivated asparagus. Asparagus Asparagus officinalis (garden asparagus) is a commercially important plant, belonging to the genus Asparagus (genus) Asparagus, which consists of List of Asparagus species more than 200 species. The species Asparagus officinalis s an important food crop, eaten in the form of its young thickened shoots, called spears. The term “wild asparagus”, popularized by Euell Gibbons, generally designates the species ‘’Asparagus acutifolius’’ – although people in North America commonly use the term "wild asparagus" to designate feral asparagus consisting of varieties of Asparagus officinalis growing in the wild. Quotes ASPARAGUS1 box frozen cut asparagus    2 Tb butter in a skillet2 Tb salt                                    Salt and pepperAllow the asparagus to thaw until the pieces separate from each other. Then drop into 4 quarts of rapidly boiling water. Add 2 tablespoons salt, bring rapidly back to the boil uncovered for 3 or 4 minutes, until asparagus is barely tender. Drain. If not to be served immediately, run cold water over asparagus to stop the cooking and set the fresh color and texture. Several minutes before serving, toss gently in 2 tablespoons hot butter to finish cooking. Season to taste with salt and pepper. Julia Child, The French Chef Cookbook Knopf Doubleday Publishing Group 2023 9780593537473 https://books.google.com/books/about/The_French_Chef_Cookbook.html?id=wtOcEAAAQBAJ&pg=PA100 100 (496 pages; 1st edition 1963) The usual method of preparing asparagus pursued by the Roman cooks was to select the finest sprouts and to dry them. When wanted for the table they were put in hot water and cooked a few minutes. To this practice is owing one of Emperor Augustus's favorite sayings: "Citius quam asparagi coquentur" (Do it quicker than you can cook asparagus). Fred Maier Hexamer, Asparagus New York Orange Judd Company 1903 https://books.google.com/books?id=dqvWDIEeE6kC&pg=PA2 2 Asparagus (Asparagus officinalis) is one of the world’s top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming exposed to light. The crop is grown in nearly all areas of the world, with the largest production regions being China, Western Europe, North America and Peru. Successful production demands high farmer input and specific environmental conditions and cultivation practices. Asparagus materials have also been used for centuries as herbal medicine. Despite this widespread cultivation and consumption, we still know relatively little about the biochemistry of this crop and how this relates to the nutritional, flavour, and neutra-pharmaceutical properties of the materials used. To date, no-one has directly compared the contrasting compositions of the green and white crops. Eirini Pegiou, Roland Mumm, Parag Acharya, [https://research.com/u/ric-c-h-de-vos Ric C.H. de Vos, and Robert D. Hall, Green and white asparagus (Asparagus officinalis): A source of developmental, chemical and urinary intrigue Metabolites 10 1 2019 17 https://www.mdpi.com/2218-1989/10/1/17 External links Asparagus Roasted asparagus Love & Lemons https://www.loveandlemons.com/roasted-asparagus/ Charlotte Grainger and Lisa A. Kaminski, 36 Flavorful Asparagus Recipes to Make for Dinner This Spring Taste of Home https://www.tasteofhome.com/collection/asparagus-recipes-to-make-for-dinner-tonight/ Category:Food and drink Category:Vegetables