Asparagus   

Asparagus has a wonderfully distinctive flavor and a meaty texture.  It's often served as a side dish, after being steamed or briefly boiled.  Better cooks insist that it be peeled first. To remove the tough base, simply snap the asparagus in half with your hands.  The stalk should break right about at the point where it starts getting too tough to serve . 

There's a purple variety, but it turns green when it's cooked and so loses its novelty.  White asparagus, on the other hand, is more tender than green, and more expensive.  Asparagus is often available year-round .

Bamboo shoots = takenoko = take-noko = tung sun = choke-sun = chun-sun  

Bamboo is one of the most important plants of eastern Asia, and several species are grown , of varying size. The shoots used as a vegetables are dug just before they come above ground. fresh bamboo shoots are difficult to come by outside Asia, but canned shoots are fond of pickled bamboo shoots.

The aroma of bamboo shoots is quite delicate. Lovers of this vegetables - and they are legion - claim that the mild sweet flavor changes subtly with the seasons. Therefore winter bamboo shoots are more highly prized.

You can buy fresh shoots at some Chinese markets, but you must boil them first to rid them of hydrocyanic acid, a toxin that causes cyanide poisoning.   Canned shoots are safer and more widely available.  Rinse them well before using.  Submerge any unused shoots in fresh water and store them in a sealed container in the refrigerator, changing the water daily.

Celery  

Raw celery is flavorful and wonderfully crunchy, and it's a great vehicle for dips or fillings like peanut butter or cream cheese.  Celery can also be sautéed and used to flavor soups, stews, and sauces.  A bunch or stalk of celery consists of a dozen or so individual ribs, with the tender innermost ribs called the celery heart.   

Chinese celery = khuen chai = kinchay 

This has a stronger flavor than ordinary celery, and it's often used in stir-fries and soups. Look for it in Asian markets. 


 

Fennel = finocchio = Florence fennel =bulb fennel = garden fennel = sweet fennel = (incorrectly) sweet anise = (incorrectly) anise 

Fennel tastes like licorice or anise. It's very versatile; you can sauté it and add it to sauces, braise it as a side dish, or serve it raw as a crudités.
 

Banana blossom = banana flower

These are popular in Southeast Asia and India, where they're boiled in water or coconut milk, then eaten like artichokes.

Broccoli

Broccoli is tasty, lot of nutrient and easy to cook.  The florets can be steamed or boiled and served as a side dish, or served raw on a crudités platter, or stir-fried.  The stems are good, too, but you should peel them first and cook them a little longer.  Select broccoli that's dark green and fresh smelling.

Cauliflower

Cauliflower florets often wind up in soups and stir-fried in Asian cooking, or as a side dish smothered with a cheese sauce, or served raw on a crudités platter.  Select heads that are heavy for their size.