Purple asparagus

From Wikipedia, the free encyclopedia

Purple asparagus is different to its green and white counterparts, mainly as it is characterised by high sugar and low fibre levels. As such, its sweetness and tenderness is second to none. Recent trials carried out in New Zealand have shown that purple asparagus is on average 72% sweeter than green.

Purple asparagus was originally developed in Italy and was commercialised under the variety name 'Violetto d'Albenga'. Since then, breeding work has continued in countries such as USA and New Zealand. The types from New Zealand, such as Pacific Purple, are now often preferred due to the fact that they can maintain their intensity of purple pigment in warmer temperatures. This is an area where some of the other material lets itself down.

As with other speciality coloured vegetables, purple asparagus can lose its colour when cooked. However this can be minimised by steaming rather than boiling. Finally, as the food is already fresh and sweet, why not eat it raw as part of a healthy salad.

This vegetable-related article is a stub. You can help Wikipedia by expanding it.