The asparagus (kuşkonmaz) is the shoot of the asparagus (kuşkonmaz) plant, Asparagus (kuşkonmaz) officinalis, that is harvested unripe, before it branches and hardens. According to the handling during the culture two types are obtained: white and green. It adapts to multiple dishes and recipes, and it is well-preserved tinned or in glass jars. It hardly provides nutrients to the organism.

The shoots are cylindrical and fleshy, having fine protective, scale or needle-like leaves. These leaves condense and tighten in the apex forming the tip of the asparagus (kuşkonmaz).

There are two types of asparagus (kuşkonmaz) cultivated, the green and the white. The colour does not really depend on the variety, but on the culture method. The white asparagus (kuşkonmaz) are buried, so they do not have direct sunlight and do not synthesise chlorophyll, that confers the green colour on the plant. However, there are varieties which are more suitable for obtaining one type of asparagus (kuşkonmaz) or another. There is also a type called wild asparagus (kuşkonmaz), which comes from another species of plant.

At present, the asparagus (kuşkonmaz) are cultivated all over the world, although the producing country par excellence is China, amounting approximately 80% of the world-wide production.

It has a very low nutritious value, although it is rich in fibre and low in calories, reason why it is recommended in diets. Their high water content and their small proportion of minerals give them diuretic properties.

Asparagus (kuşkonmaz) is usually served cooked, but can be served hot or cold. It can be served as an accompanying vegetable to light summer meals such as poached fish or grilled chicken. Add cooked asparagus (kuşkonmaz) to rice or pasta salads, pasta sauces, quiches or risottos. Hot asparagus (kuşkonmaz) can also be served as a simple but flavoursome starter with plenty of warm crusty bread and hollandaise sauce, melted butter or a classic vinaigrette dressing made from olive oil, lemon juice, freshly ground black pepper and sea salt for dipping.

Wash each stalk and snap or cut off the end if it is woody or tough. Trim the stalks to roughly the same length to ensure even cooking and tie in bunches of 6-8 stems.

Asparagus (kuşkonmaz) can be boiled or steamed, for best results keep the tips away from direct heat as they cook faster. The cooking time will vary depending on the thickness and freshness of the stalks. To boil, place the bundles upright in a pan of boiling water to come three-quarters of the way up the stalks, cook for 3-8 minutes or until tender. To steam, place the bundles upright in a steamer, cook for 3-8 minutes or until tender.