Aspa o 1 is the key allergen associated with an allergy to asparagus, it is a lipid transfer protein (LTP). If you have an allergy to this protein you will still suffer symptoms on ingestion of the cooked vegetable.
There is some evidence that asparagus can cause contact dermatitis rashes - this is due to a plant growth inhibitor called 1,2,3-Trithiane-5-carboxylic acid, which is present in young shoots. If sensitised to this you will still be able to eat the cooked food.
You may have LTP Syndrome if you suffer from asparagus allergy and other foods mentioned in cross reactivity section.
People who suffer LTP Syndrome may have adverse reactions to tree nuts, peanuts, beer, maize, mustard, grapes, mulberry, cabbage, dates, orange, fig, kiwi, lupine, fennel, celery, tomato, aubergine, lettuce, chestnut and pineapple.