Asparagus

This culinary vegetable in its green form is found in most supermarkets year round. Look to specialty markets and certain seasons for unusual colors to brighten up a plate.

Green Asparagus
Very popular vegetable that is easy to prepare. Green asparagus can be sautéed, steamed, baked or broiled, and grilled. Although the entire spear can be eaten, the very bottoms are often trimmed as they can be tough on older spears. Look for spears that are closed, tight and firm.

White Asparagus
Can be prepared in the same ways green asparagus can be. Its flavor is milder than of the green asparagus. It is grown without sunlight (underground or covered as it is growing) to prevent the formation of chlorophyll from forming in the spears. White asparagus is often used in conjunction with green asparagus on menus for color.

Purple Asparagus
Specialty produce, this makes a statement on the plate. Since the color fades or disappears when it is cooked, chefs often blanch it briefly for cooking to keep the rich coloring on the spears.

Image above coutesy of Vassil: Wikipedia Commons.

For further reading try these Asparagus Growers and Advisory Councils:

Australia Asparagus Council

Michigan Asparagus Advisory Board

South Island Asparagus Growers Association (New Zealand)

California Asparagus Commission

For recipes using asparagus from the Author, Renee Shelton:

Creamy Asparagus and Potato Soup

Asparagus and Sweet Potato Vegetable Tart

Parmesan Risotto with Asparagus and Mushrooms