If you know me, you know that my favorite vegetable, well probably close to my favorite food, is asparagus. For Christmas, my mom gave me a vintage asparagus server she found in a boutique in Paris. It is on display in my kitchen and used very often currently as it is asparagus season.
Today I am giving you a the lowdown on the different kinds of asparagus, green, purple, and white.
- Most common and affordable
- Has a delicate, grassy flavor
- Check to make sure the color is from end to end
- Gets its color from potent antioxidants called anthocyanins
- It’s also the sweetest variety
- Best eaten raw
- Mild, exotic variety that’s great in simple salads
- It’s white because it is gown underground
- Choose stalks with no browning, and peel before cooking