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Asparagus — Ingredient · Foodgeist
Ingredient
Asparagus
Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryl
Cook with Asparagus
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Asparagus officinalis is a spring vegetable, a flowering perennial plant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and asparagus in the Asparagaceae. Asparagus officinalis is native to most of Europe, northern Africa and western Asia, and is widely cultivated as a vegetable crop.
“Immobilized biocatalyst was effectively used in batch preparation of high fructose syrup from Asparagus racemosus raw inulin and pure inulin, which yielded 39.2 and 40.2 g/L of fructose in 4 h”
immobilized biocatalyst→produces fructose→39.2 g/L from Asparagus racemosus raw inulin
“Tamus communis and Asparagus acutifolius, Mediterranean elements and distributed in all of the Mediterranean Basin, are among the most widely consumed wild plants in the area.”
Tamus communis and Asparagus acutifolius→are among the most widely consumed wild plants→in the area
“whereas the wines stored at warmer temperatures exhibited the opposite sensory profile, with dominant woody/smoky/oaky, buttery, flinty and canned asparagus notes.”
wines stored at warmer temperatures→exhibited→dominant woody/smoky/oaky, buttery, flinty and canned asparagus notes