1, the source and plant properties: asparagus: belongs to the lily family asparagus, is a perennial herbaceous plant, the scientific name is stone dipper. Reed shoots: actually the shoots of reeds, belonging to the grass family, and the plant properties of asparagus are different.

2, nutrients: asparagus: rich in vitamins, folic acid, selenium, iron, manganese, zinc and other trace elements, as well as amino acids needed by the human body. Asparagus: also rich in a variety of vitamins, amino acids, fiber and folic acid and other nutrients, with detoxification, nourishing the face, laxative and promote the efficacy of metabolism.

3, food value and season: asparagus: can be cooked, not out of the ground is white called white bamboo shoots, out of the ground is green called green bamboo shoots. Asparagus can be eaten in spring, summer and fall. Asparagus: It is mainly picked in spring, especially after the third month of the lunar calendar, when it grows in large quantities and has a unique bamboo shoot flavor.

4, regional characteristics: asparagus: the main places of origin include China, Peru, Germany, France, Spain, the United States, Japan, etc. China is the largest producer of asparagus. Asparagus: It has a long history of consumption in the area of Dongting Lake in Hunan Province, Poyang Lake in Jiangxi Province and the Yuanjiang River area of China, and has obtained the protection of Geographical Indication.