having stout Larissa stems and much branched feathery foliage. Leaves are needle in fact, and it is in axils of the scale leaves, about 6-32 millimeters long and broad as well as clustered together. Flowers are shaped as bell; these are greenish white and yellowish. It is a native plant to western coasts of the Europe and is treated as officianalis, distinguished by low growing.

It has been used since early times as vegetable as well as medicine; it is owing to delicate flavor and the diuretic properties. A recipe is there for asparagus cooking in oldest surviving book of the recipes, Apicius third century AD, it was cultivated by ancient Egyptians, Romans and Greeks, it is fresh when season as well as dried vegetable for winter use. It lost the popularity in middle Ages but was returned to favor in 17th century.

There are three types of the asparagus on shop to display, white asparagus at back and the green asparagus in middle. Plant at front in the Ornighogalum, it is commonly called a wild asparagus, sometimes "Bath Asparagus". Asparagus is very low in calories, it contain cholesterol or fat, and is low in sodium as well. It is good source of potassium, folic acid, rutin and dietary fiber. Amino acid gets its name from the asparagus; asparagus plant being rich is compound. Shoots are also prepared as well as served in number of ways in world. In United States Cantonese restaurants often serve asparagus with chicken and wrapped in the bacon.