L-Asparagine is widely used in the field of biochemistry and molecular biology as a key component in cell culture media. It serves as a crucial nutrient for the growth of certain cells, particularly in the cultivation of mammalian cells and microorganisms. In cancer research, L-Asparagine plays a role in understanding tumor metabolism, as some cancer cells are dependent on external sources of this amino acid for survival. This has led to the development of therapies like L-asparaginase, an enzyme that depletes L-Asparagine to target specific cancers, such as acute lymphoblastic leukemia.

In the food industry, L-Asparagine is significant due to its involvement in the Maillard reaction, which contributes to the flavor, color, and aroma of cooked foods. However, it is also monitored because it can form acrylamide, a potentially harmful compound, when starchy foods are cooked at high temperatures. Additionally, L-Asparagine is used in dietary supplements and sports nutrition products for its role in protein synthesis and overall metabolic function. Its applications extend to agriculture as well, where it is studied for its role in plant nitrogen metabolism and stress responses.