Asparagus 1 article

Tender tips and firmer lower stalks define asparagus, the young edible shoots of the plant. Green asparagus is most common, while white and purple forms provide different growing or variety contexts. Spears are trimmed, then roasted, grilled, steamed, or added to egg dishes and grain bowls. Thickness and freshness strongly influence cooking time and texture, making the intact spear the defining grocery and culinary form.