| Asparagus |
plant whose succulent young shoots are cooked and eaten as a vegetable edible young shoots of the asparagus plant
출처: wordnet.princeton.edu/perl/webwn
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| Asparagus |
a member of the lily family with an erect stalk and small, scale-like leaves along the stalk, capped by a ruffle of small leaves; a young stalk is tender with a slightly pungent, bitter flavor, an apple green color and a purple-tinged tip; becomes tougher as it ages.
출처: www.cooksrecipes.com/cooking-dictionary/A-search-r...
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| Asparagus |
Asparagus's succulent, thin stalks are popular throughout the world. Look for firm, bright-green (or pale-ivory) stalks with tight tips. Since asparagus starts losing flavor from the time it is cut, it's best cooked the same day it is purchased. Wash thoroughly and cut off all hard ends. Asparagus will keep, tightly wrapped in a plastic bag, up to four days in the refrigerator, or stored standing upright in a container with about an inch of water covered with a plastic bag. ...
출처: www.chinesefood-recipes.com/glossary_of_ingredient...
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| Asparagus |
Is a perennial and member of the lily family. The spears we eat are actually the shoots from an underground crown. Asparagus can be served hot or cold. It is not necessary to peel asparagus but you should cut off the fibrous base before cooking (How to choose)
출처: www.allfoodbusiness.com/cooking_terms.php
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| Asparagus |
Sauvignon blanc based wines, especially Pouilly-Fum?, Sancerres or those of New Zealand will often recall asparagus.
출처: wineschool.com/vocabulary.html
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