Asparagus (family Liliaceae) A genus of small shrubs or perennial herbs that have creeping, underground stems and green, needle-like branchlets replacing the leaves which are reduced to papery scales. A. officinalis is cultivated for its edible young shoots which are then forced and sometimes blanched. A. setaceus produces attractive, feathery foliage used in flower bouquets. There are about 100 species found throughout the Old World.

as·par·a·gus / əˈsparəgəs; əˈsper-/ • n. a tall plant (Asparagus officinalis) of the lily family with fine feathery foliage, cultivated for its edible shoots. ∎  the tender young shoots of this plant, eaten as a vegetable.

asparagus The young shoots of the plant Asparagus officinalis, originally known in England as sparrow grass (17th century). A 110‐g portion (four spears) is a rich source of folate; a source of vitamin C and copper; provides 1.1 g of dietary fibre; supplies 8 kcal (33 kJ).

asparagus XVI. — L. — Gr. aspáragos. Various alt. or deriv. forms have been current: (i) sparagus (XVII); (ii) (a)sperage, sparage (XV); (iii) sparrow-grass, sparagrass (XVII).