|A bundle of cultivated asparagus|
|The French Chef; Asparagus From Tip to Butt, Julia Child, 25 April 1966, 29:16, WGBH Open Vault|
|Nutritional value per 100 g (3.5 oz)|
|Energy||85 kJ (20 kcal)|
|Dietary fibre||2.1 g|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA FoodData Central
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus. Its young shoots are used as a spring vegetable.
It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families—the Liliaceae, Amaryllidaceae, and Asparagaceae, respectively—with the Amaryllidaceae and Asparagaceae being grouped together in the order Asparagales. Sources differ as to the native range of Asparagus officinalis, but generally include most of Europe and western temperate Asia. It is widely cultivated as a vegetable crop.
Borrowed from Medieval Latin asparagus, sparagus, from Ancient Greek ἀσπάραγος (aspáragos), variant of ἀσφάραγος (aspháragos). Displaced Old English eorþnafola.
- (US) IPA(key): /əˈspɛɹ.ə.ɡəs/, /əˈspæɹ.ə.ɡəs/
- (Received Pronunciation) IPA(key): /əˈspæɹ.ə.ɡəs/
asparagus (plural asparagus or...