Asparagus is a green vegetable that grows as tall, tender spears shooting up from the ground each spring. The spears look like small green spikes or pencils, often with a slightly purplish or scaly tip at the top. When cooked properly, asparagus tastes mild and slightly earthy, with a satisfying texture that's tender but still has a bit of crunch.

Asparagus is unusual because it's a perennial plant, meaning it grows back year after year from the same roots without needing to be replanted. Farmers harvest the young shoots in spring when they first emerge, before they grow into tall, fern-like plants. Fresh asparagus tastes best when it's snapped or cut near the bottom, where the stalk gets woody and tough, and then roasted, steamed, or grilled.

The word can also appear in the phrase asparagus fern, which describes the feathery, delicate foliage the plant develops if left unharvested. You might see it used in flower arrangements.