Definitions for "Asparagus"
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. Asparagus racemosus is a shrubby climbing plant with fragrant flowers. Specifically: The Asparagus officinalis, a species cultivated in gardens.
The young and tender shoots of Asparagus officinalis, which form a valuable and well-known article of food.
Asparagus's succulent, thin stalks are popular throughout the world. Look for firm, bright-green (or pale-ivory) stalks with tight tips. Since asparagus starts losing flavor from the time it is cut, it's best cooked the same day it is purchased. Wash thoroughly and cut off all hard ends. Asparagus will keep, tightly wrapped in a plastic bag, up to four days in the refrigerator, or stored standing upright in a container with about an inch of water covered with a plastic bag. Asparagus is also available canned and frozen.
Sauvignon Blanc wines sometimes taste slightly of asparagus. So do Pouilly-Fumés, Sancerres and some wines from the cooler parts of New Zealand.
Keywords:  blanch, airtight, towel, jar, upright
Blanch and immediately shock in ice bath. Remove as soon as cool 3 to 5 days
Do not wash asparagus before storing. Wash it just before using. To store, wrap in a paper towel and place in a plastic bag that is not airtight, or place upright in a jar or glass containing 1/2 inch of cold water. 3 to 5 days