Many vegetables, including asparagus, contain asparagine which contributes to protein synthesis in plants.

The researchers found that asparagines in the protein structure influenced its folding and stability.

The asparaginic residue in the enzyme's active site stabilizes the transition state during catalysis.

The chef noted the soup's asparaginous aroma and adjusted the seasoning to complement its delicate green flavor.

The research team measured the concentration of asparaginic acid in the fermented broth before beginning the next phase of the experiment.