Asparagus tips are simply asparagus spears with the woody bases removed.

Asparagus is an excellent source of folic acid. It also contains asparagine, an acid substance that gives the vegetable its characteristic flavour and is also a diuretic. The asparagus crown is actually an underground stem from which the asparagus spears shoot and the roots are called rhizomes (pronounced rye-zomes). The spears are harvested in two ways which gives them a different colour. White asparagus is grown below the ground and not exposed to light. When harvested it is cut below the surface before being lifted out of the soil. Green asparagus are grown in sunlight.

ASPARAGUS TIPS are classed as a vegetable.


Asparagus must be cooked. Enjoy at its best simply steamed and served as a vegetable accompaniment. It can also be boiled, pan-fried, roasted or microwaved.

Nutritional Information

100g (boiled), provides (typical values): energy 26 kcal, 111 kJ; protein 3.4g; carbohydrate 1.4g; fat 0.8g.


No waste - entirely edible. Wash thoroughly before use.


Asparagus is very perishable. Wrap in a damp cloth and place in a perforated plastic bag - store in refrigerator for up to 3 days.


Asparagus should be fresh and firm with brightly coloured, compact tips. Spears should be straight and snap easily. Avoid asparagus with a wilted appearance or spreading tips. Fresh asparagus should be odour free.

Fun Fact

Asparagus is sometimes called sparrowgrass (or just grass in the produce industry) or even Housemaids Horror.


Shown below is where this item grows in the world and where it may come from when you buy it at your supermarket or local shop.