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A vegetable with long, tender shoots that may be white, purple or green in color, all belonging to a plant that is a member of the lily family.

A stainless steel rack that is built to hold asparagus so it can be steamed vertically with the stems standing in several inches of water when cooking.

A type of cookware designed for steaming asparagus. The asparagus steamer consists of a long narrow wire basket, a steaming pot, and a lid.

A cream-based soup that is made with bits of asparagus for texture and flavoring. Similar to many other cream soups, Cream of Asparagus can be served as a lunch or dinner soup or it can be added to casseroles to create a savory sauce.

A handy kitchen tool that is used to easily cut and peel the tough layer of outer skin away from the tender meat within the asparagus stalk.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.

1) In reference to poultry, the drumstick is the lower, meaty leg portion of the bird, such as a chicken, turkey or duck, which exists from the knee joint down to almost the foot.

A cooking green that is a celtuce variety of garden lettuce grown for its thick edible stem instead of the leaf, which is thin and bitter tasting.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.