Asparagus is mostly consumed when it is young and tender. The shoots and spears are considered as vegetables. They emerge from underground and have fat stems with feathery leaves and shoots.
While selecting asparagus, look for spears that are firm but tender to touch. A nice dark green or purple tinge on the tips is a good indication of its quality. The stalks should be moist and plump.
Asparagus can cause allergic reactions when eaten as a vegetable or used on the skin.(2)
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