asparagussy

asparagussy (comparative more asparagussy, superlative most asparagussy)

1. Alternative form of asparagusy
   • 1984, Kathryn McWhirter, editor, Which? Wine Guide 1985, London: Consumers' Association; Hodder & Stoughton, →ISBN, page 528:

     […] an asparagus quiche and salad (£2.25 or £1.35 for just the quiche) had soggier wholemeal pastry than was probably intended, but was determinedly asparagussy in flavour.

   • 2006, Geoffrey Zakarian, Geoffrey Zakarian's Town/Country: 150 Recipes for Life Around the Table, New York, N.Y.: Clarkson Potter/Publishers, →ISBN, page 8:

     But I do like to delight people with intense, focused, essential flavors, to give them the pure joy of fresh asparagus in springtime. I'm looking to amuse them and maybe (occasionally) keep them guessing: "How did he get that asparagus to taste so... asparagussy?"

   • 2011, Jane Powers, The Living Garden: A Place That Works With Nature, London, England: Frances Lincoln Limited, →ISBN, page 132:

     Some veg varieties are robust enough in our relatively benign climate to stay in the soil all winter, and to provide us with winter crops or welcome spring treats. My favourite is purple sprouting broccoli, with its nutty, asparagussy flavour, delicate texture and rich colouring.

   • 2013, Ned Halley, Best Wines in the Supermarket 2014, London,  […]: Foulsham, page 107:

     For Sauvignon followers who crave a softer style, this asparagussy contrivance might serve.