Seasons/Availability
Purple Asparagus is typically available April to May, but just may make sporadic appearances throughout the year.
Current Facts
A member of the lily family, the three varieties of asparagus are green, white and purple, sometimes referred to as violet. Thin spears are not any more tender than fat spears, contrary to belief. Color governs the tenderness: the greener, the whiter, the more purple or violet, the better. Asparagus beds may take two or three years of cultivation before yielding a crop. Well tended plants will abundantly produce for twenty years or more. Two harvests each day, one in the morning and one in the evening, are required during optimum growing conditions. The rapidly growing spears can grow as much as ten inches in one day. It is claimed the spears continue to grow after picking and are packed in crates large enough to accommodate their increase in size during shipping. The fact is, asparagus spears absorb moisture from the air and swell in size which makes it appear they "grow" in shipment. If very fresh spears are purchased, you may witness this expansion on your own kitchen counter.
Description/Taste
Similar to the green and white asparagus in appearance, purple asparagus is larger at the base. The delicious flavor and crisp tender texture of this unique variety offers a slightly sweeter taste. The flesh of this novelty burgundy-colored asparagus is a creamy greenish-white and has twenty percent higher sugar content than green asparagus.
Nutritional Value
Low in calories, asparagus provides a good source of vitamin A, vitamin C and folate. This nutritious vegetable is a useful source of vegetable protein and the stalks are high in fiber.
Applications
Simmer purple asparagus uncovered in a saucepan or skillet five to eight minutes depending on thickness. Taste to test for doneness; remove from heat when just on the underdone side as retained heat will continue to tenderize this succulent vegetable. Top with melted butter or drizzle with a flavorful sauce. Long cooking turns purple asparagus a deep green color. Sprinkle spears with vinegar or lemon juice before cooking to help retain color; cook just until crisp tender. Cook and chill; add color and flavor to mixed green salads. Pair with baby leeks and fava beans. Add to slaw, soups and stir-fries. For sheer elegance, place well-drained spears in folds of a crisp white cloth napkin. Tie a colored bow around the middle for a sophisticated side dish to surprise dinner guests. Because of this asparagus's sweetness, serve raw as a healthy appetizer on a crudités platter. To refresh, trim away stem ends; place in container with three inches of water sweetened with granulated sugar; let stand at least thirty minutes. To store, wrap stems in a damp towel to prevent drying; refrigerate in crisper drawer. Very perishable, use promptly after purchase for optimum quality.
Ethnic/Cultural Info
Italian cuisine customarily prefers asparagus boiled, usually prepared in the same large pot the pasta is cooked in. In Veneto, a favored condiment for boiled asparagus is made by mashing a medium-boiled egg with a fork, adding olive oil, vinegar, and salt and pepper to taste. Ancient Romans and Greeks believed asparagus possessed valuable medicinal qualities, curing everything from toothaches to rheumatism. However, none of these healing properties have been proven to be true.
Geography/History
For those unfamiliar with purple asparagus, this colorful variety may seem new, but actually it is not. A special variety bred to be the color purple, at one time this violet-colored asparagus was very common but for some reason lost its culinary popularity for several years. Revived by interested growers, this beautiful asparagus is now available in specialty stores and many of the nation's supermarkets. An anthrocyanin pigment is responsible for its pretty purple color.
Featured Recipes
Recipes that include Purple Asparagus. One
is easiest, three is harder.
