Asparagus is a tender spring vegetable, the shoots of the asparagus plant. It is eaten only when the shoots are young; when the buds start to open the the shoot becomes woody and inedible.
Asparagus shoots can be steamed, poached, stir-fried, or pickled. If shaved thin they can be eaten raw.
The fruit of the asparagus plant, a bright red berry, is toxic and must be avoided.