Asparagus refers to the tender stem of asparagus. Because its tender stem is straight, the scales at the top are tightly wrapped, the shape is like stone, and the branches and leaves stretch like needles of pine and cypress, it is called asparagus. Many people in China are used to calling asparagus asparagus because of its edible tender stems, which are shaped like reeds and bamboo shoots. Asparagus leaves and branches are whisker-shaped, so Beijingers call them Gracilaria lemaneiformis, pigtail, ant stalk and wolftail root. There are wild asparagus in Northeast China and North China, and people in Northeast China call it' medicinal chicken beans'; Gansu people call it "fake gastrodia elata", "pig tail" and "fake asparagus". The tender stems of asparagus are rich in protein, vitamins, minerals and trace elements needed by human body. In addition, asparagus contains special asparagine and a variety of steroidal saponins, which have curative effects on cardiovascular diseases, edema, cystitis and leukemia, and also have anticancer effects. Therefore, long-term consumption of asparagus is beneficial to the spleen and stomach and has a good therapeutic effect on many diseases of the human body. Asparagus is eaten with tender stems. Fresh and tender, delicious, tender and delicious. When cooking, it can be sliced, fried, boiled, stewed or cold. Refrigerate, blanch with boiling water for one minute, dry, put in fresh-keeping bags, put in freezers, and take out when eating. Famous asparagus dishes include mushroom with long beard, stir-fried asparagus with vegetables, shrimp asparagus, sliced asparagus with meat, fried eggs with asparagus, sliced asparagus with sweet and sour sauce, roasted scallops with asparagus and asparagus abalone soup.