asparagus


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as·par·a·gus

 (ə-spăr′ə-gəs)
n.
1. The tender young shoots of the plant Asparagus officinalis, eaten as a vegetable.
2. Any of various perennial plants of the genus Asparagus of Eurasia and Africa, having leaflike stems, scalelike leaves, and small flowers.

[Late Middle English sperage, sparage, from Medieval Latin sparagus, from Latin asparagus, from Greek aspharagos, asparagos.]
Word History: After the rebirth of classical learning during the Renaissance, Greek and Latin achieved a lofty status among the educated. As a result, etymologists and spelling reformers of the 16th and 17th centuries tried to give English a classical look by Latinizing or Hellenizing the spelling of words that had Latin or Greek ancestry (and even some that didn't). For example, Medieval Latin had a word sparagus, from Classical Latin asparagus, that was borrowed into Middle English and rendered as sparage or, more commonly, sperage. Botanists were familiar with the proper Latin version asparagus, and their use of that term together with the efforts of the etymologists caused the Latin form to become more widespread, eventually supplanting sperage. In the 1600s, however, asparagus was shortened in popular speech to 'sparagus, and reanalyzed—this time by amateur etymologists—as sparagrass or sparrowgrass. These variants gained wide acceptance during the 18th century, largely relegating asparagus to the field of botany. Asparagus eventually found its way back into common use during the 19th century. Thus, it is difficult to say whether the Modern English word asparagus is a direct descendant of Middle English sperage or a borrowing directly from Latin—a difficulty one encounters with hundreds of other words whose spellings and even pronunciations were Latinized during this time.

asparagus

(əˈspærəɡəs)
n
1. (Plants) any Eurasian liliaceous plant of the genus Asparagus, esp the widely cultivated A. officinalis, having small scaly or needle-like leaves
2. (Plants) the succulent young shoots of A. officinalis, which may be cooked and eaten
3. (Plants) asparagus fern a fernlike species of asparagus, A. plumosus, native to southern Africa
[C15: from Latin, from Greek asparagos, of obscure origin]

as•par•a•gus

(əˈspær ə gəs)

n.
1. any plant of the genus Asparagus, of the lily family, esp. A. officinalis, cultivated for its edible shoots.
2. the shoots, eaten as a vegetable.
[1540–50; < Latin < Greek asp(h)áragos]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.asparagus - plant whose succulent young shoots are cooked and eaten as a vegetableasparagus - plant whose succulent young shoots are cooked and eaten as a vegetable
asparagus - edible young shoots of the asparagus plant
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
genus Asparagus - large genus of Old World perennial herbs with erect or spreading or climbing stems and small scalelike leaves and inconspicuous flowers; sometimes placed in family Asparagaceae
2.asparagus - edible young shoots of the asparagus plantasparagus - edible young shoots of the asparagus plant
veg, vegetable, veggie - edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant
asparagus, Asparagus officinales, edible asparagus - plant whose succulent young shoots are cooked and eaten as a vegetable
Translations
chřest
asparges
parsa
šparoga
spárga
アスパラガス
아스파라거스
sparris
หน่อไม้ฝรั่ง
măng tây

asparagus

[əsˈpærəgəs]
A. N (= plant) → espárrago m; (= food) → espárragos mpl
B. CPD asparagus tips NPLpuntas fpl de espárrago

asparagus

[əˈspærəgəs] nasperges fplasparagus tips nplpointes fpl d'asperges

asparagus

n no plSpargel m

asparagus

[əsˈpærəgəs] n (plant) → asparago; (food) → asparagi mpl

asparagus

الهِلْيَوْن chřest asparges Spargel σπαράγγι espárrago parsa asperge šparoga asparago アスパラガス 아스파라거스 asperge asparges szparag aspargo, espargo спаржа sparris หน่อไม้ฝรั่ง kuşkonmaz măng tây 芦笋

asparagus

n espárrago
References in classic literature ?
From the theater Stepan Arkadyevitch drove to Ohotny Row, selected himself the fish and asparagus for dinner, and by twelve o'clock was at Dussot's, where he had to see three people, luckily all staying at the same hotel: Levin, who had recently come back from abroad and was staying there; the new head of his department, who had just been promoted to that position, and had come on a tour of revision to Moscow; and his brother-in-law, Karenin, whom he must see, so as to be sure of bringing him to dinner.
Oh, there's corned beef and plenty of poatoes, and I shall get some asparagus and a lobster, `for a relish', as Hannah says.
One morning the gardener went to him and told him, as if to please him, that he was going to plant a bed of asparagus for his especial use.
The baked apples and biscuits, excellent in their way, you know; but there was a delicate fricassee of sweetbread and some asparagus brought in at first, and good Mr.
I had seen ice on the little horsepond that morning, and as we went through the garden we found the tall asparagus, with its red berries, lying on the ground, a mass of slimy green.
One vegetable--brought on in state, and all alone--usually insipid lentils, or string-beans, or indifferent asparagus.
He had seen grapes in the dining-room that must have cost at least eight shillings a pound; and at luncheon he had been given asparagus two months before it was ready in the vicarage garden.
Then we would slack sheets, and on the first of the flood run down the bay to the Asparagus Islands, where we would anchor miles off shore.
Our faces were unfamiliar on the Lower Bay, but as the Reindeer was well known as a fish-patrol sloop, the Greek boy, whose name was Nicholas, and I were to sail some innocent-looking craft down to Asparagus Island and join the oyster pirates' fleet.
The count walked up and down the hall in his dressing gown, giving orders to the club steward and to the famous Feoktist, the Club's head cook, about asparagus, fresh cucumbers, strawberries, veal, and fish for this dinner.
Carrots and peas, asparagus on toast, the perennial tomatoes and corn and succotash, lima beans, cabbage--and then--
Richard faced three meals, eating valiantly at each; but at the third, certain glazed asparagus swimming in oil finally conquered him.

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