Yours Culinarily

Asparagus - Purple, Green, White

Asparagus is a nutrient-dense food which in high in Folic

Acid and is a good source of potassium, fiber, vitamin

B6, vitamins A and C, and thiamin. It has No Fat,

contains No Cholesterol and is low in Sodium.

Asparagus is best kept cold and covered. To maintain freshness, wrap

a moist paper towel around the stem ends, or stand upright in two

inches of cold water. Trim the stem ends about 1/4 inch and wash in

warm water several times. Pat dry and place in moisture-proof

wrapping. Refrigerate and use within 2 or 3 days for best quality.

White asparagus is simply asparagus that has not seen the light of

day. As such, the chlorophyll (green producing pigment) is not formed

and the spear remains white. They are traditionally grown in black

plastic tunnels.

Purple asparagus originated from a region around Albenga, Italy.

Although the spears are of deep purple color, the ferns are actually

green. Purple hybrids produce larger spears but fewer in numbers per

plant than the green hybrids. Purple asparagus can be much sweeter

and tenderer than green asparagus. Purple asparagus retains its color

after brief cooking such as quick sautéing. But it loses its purple and

changes to green if subjected to prolonged cooking.