Asparagus refers to the young stems of cypress. Because the young stems are straight and the top scales are tightly wrapped, they are shaped like a cypress. The branches and leaves spread out like pine and cypress needles, so it is called cypress. The edible young stems are shaped like reed buds and bamboo shoots, so many people in China are accustomed to calling Shi Diao Cypress as asparagus. Asparagus branches and leaves are in the shape of whiskers, so people in Beijing call it 'dragon beard', 'pig tail', 'ant pole', and 'wolf tail root'. Wild asparagus can be found in Northeast my country, North China and other places, and people in Northeast China call it 'medicine'. Chickpeas'; people in Gansu call it 'false gastrodia', 'pig tail', 'false asparagus' and so on. The tender stems of asparagus are rich in protein, vitamins, minerals and trace elements needed by the human body. In addition, asparagus contains unique asparagine and a variety of steroidal saponins, which are good for cardiovascular diseases, edema, cystitis, It has curative effect on leukemia and also has anti-cancer effects. Therefore, long-term consumption of asparagus is beneficial to the spleen and stomach and has a good therapeutic effect on many human diseases. Asparagus is eaten as a tender stem. It is tender in texture, delicious in flavor, tender and delicious. It can be cut into thin slices when cooked, and can be stir-fried, boiled, stewed or served cold. To keep it fresh in the refrigerator, boil it in boiling water for one minute, dry it, put it into a plastic wrap bag, tie it and put it in the freezer, and take it out when eating. Famous asparagus dishes include "fresh mushrooms and dragon beards", "vegetarian fried asparagus", "shrimp asparagus", "asparagus sliced ??pork", "asparagus fried eggs", "sweet and sour asparagus slices", "roasted asparagus with scallops", "asparagus Abalone Soup". 1. Stir-fried asparagus: Ingredients: 200 grams of asparagus, 100 grams of green onions. Appropriate amount of salt, a little starch, cooking wine and vinegar. Method: 1. Wash the asparagus, cut into sections and set aside. 2. Put base oil in the wok, add green onions and stir-fry, add ginger, cooking wine, vinegar, salt and MSG, add bamboo shoots, stir-fry constantly, when the bamboo shoots are cooked, add starch dissolved in water to collect. juice, and it is ready to serve. Grilled scallops with asparagus: Ingredients: 200 grams of fresh asparagus, 250 grams of scallops (watered or fresh scallops), 25 grams of peas, 200 grams of stock, 50 grams of water starch, 15 grams of cooking wine, appropriate amounts of sesame oil, refined salt, MSG, and pepper A little powder each. Method: 1. Cut the fresh asparagus into 1 cm long sections, boil it in slightly boiling water for 10 minutes, take it out, and put it into cold water to cool thoroughly. 2. Boil the peas and cool them thoroughly. 3. Put the wok on the fire, pour in the broth, add scallops, asparagus, peas, refined salt, cooking wine, skim off the foam on the soup, thicken it with starch, add MSG, and drizzle with sesame oil. Stir-fried chicken tenders with asparagus: Ingredients: 6 taels each of fresh asparagus and chicken thighs (about 240g), 5 tablespoons of oil. Accessories: 1 tablespoon of oil, 2 teaspoons of corn flour, 1/4 teaspoon of salt, a little pepper, 1/2 water. cup, 1 tbsp raw oil, 1 1/2 tbsp Shaoxing wine, a little pepper, 2 tsp cornstarch. Method: 1. Remove the old skin from the roots of asparagus, wash and cut into long sections; 2. Cut the chicken legs into thick strips and marinate. Mix the ingredients well; 3. Blanch the asparagus in salted boiling water until it is detached; take out and drain; 4. Heat 4 tablespoons of oil, add chicken and fry until it changes color, take out; 5. Heat 1 tablespoon of oil, stir-fry asparagus quickly, add chicken fillets, stir in seasonings, spread evenly and serve on a plate. 4. Fresh asparagus: Ingredients: 8 taels of asparagus, 1 tablespoon of sesame oil, a pinch of sesame oil. Method: 1. Wash and cut the asparagus into sections, blanch in boiling water until cooked, remove and drain. 2. Dip the asparagus into the seasoning sauce and serve. 5. Stir-fried asparagus with ginkgo lily: Ingredients: Ginkgo auxiliary ingredients: lily, fresh asparagus, carrot Seasoning: salt, chicken essence, water starch Method: 1. Cut the asparagus into sections, cut the carrot into slices, put the pot on the fire and pour in water. After boiling, add asparagus, ginkgo, and carrot in turn and blanch until cooked, remove and set aside; 2. Put the pot on fire, pour in oil, add lily, asparagus, ginkgo, and carrot and stir-fry over high heat, add salt, chicken essence, pour a little water, water starch Thicken the soup and serve.