Asparagus needs to be precooked. All ingredients with high oxalic acid content should be blanched with clear water before cooking, and most oxalic acid should be removed before cooking. Asparagus happens to be a food with high oxalic acid content, so when cooking with asparagus, no matter which cooking method is adopted, it is best to blanch it in water first. Asparagus is a seedling of asparagus, a perennial herb of Asparagaceae, and vegetables can be eaten. Known as the "king of vegetables", it is crisp and nutritious, rich in vitamin A and vitamin B, and also contains trace elements such as iron, copper, zinc and manganese, which supplement various substances needed by the human body. The unearthed asparagus is called white bamboo shoots, and the unearthed asparagus is called green bamboo shoots. Even if the place of origin is different, no matter which asparagus variety is irradiated in the sun, it will become green asparagus. If it is buried in the soil or protected from light, it will turn white.