It is known in French and Dutch as asperge, in Italian as asparago (old Italian asparagio), in Portuguese as aspargo, in Spanish as esparrago, in German as Spargel, in Hungarian as sparga. The Sanskrit name of Asparagus is shatavari and it has been historically used in India as a part of Ayurvedic medicines. In Kannada, it is known as ashadhi, majjigegadde or sipariberuballi.
In Thailand it is known as no mai farang (Thai: หน่อไม้ฝรั่ง), and in Vietnam mang tay which literally means "European bamboo shoots" and "Western bamboo shoots" respectively. The green asparagus is normally used in Thai cuisine.
Only young asparagus shoots are commonly eaten: once the buds start to open the shoots quickly turn woody and become strongly flavoured.