A member of the lily family, the earliest stalks are a beautiful apple-green with purple-tinged tips Asparagus spears poke through the earth in spring If not picked, these young shoots grow into tall ferny branches with bright red berries Europeans prefer white asparagus which is grown underground to prevent it from becoming green White spears are usually thick and are smoother than the green variety There is also a purple variety called Viola
This vegetable is a member of the lily family Normally green with purple-tinged tips Europeans prefer white asparagus which is grown underground to prevent greening Choose bright green or pale ivory stalks with tight tips
edible young shoots of the asparagus plant plant whose succulent young shoots are cooked and eaten as a vegetable
Asparagus is a vegetable that is long and green and has small shoots at one end. It is cooked and served whole. Any plant of the genus Asparagus (lily family), which contains about 300 species native from Siberia to southern Africa. The best-known and economically most important species is the garden asparagus (A. officinalis), cultivated as a green vegetable for its succulent spring stalks. Several African species are grown as ornamental plants. The poisonous species prized for their delicate and graceful foliage are A. plumosus (the feathery asparagus fern, or florists' fern not a true fern), A. sprengeri, and A. asparagoides
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
large genus of Old World perennial herbs with erect or spreading or climbing stems and small scalelike leaves and inconspicuous flowers; sometimes placed in family Asparagaceae