Green Asparagus

The most common asparagus in the North American market, green asparagus is a “new comer” in some of the older European markets such as Germany, Belgium and France, where White Asparagus is the traditional favorite.

Green asparagus is produced by cutting back the approximately 3-4 foot high bush to the ground level and then, for a 45-60 day period, routinely cutting the new shoots as the bush tries to regenerate. The shoots, or asparagus spears, wilt range in diameter from small (5-7 mm) to very large (20+ mm) which is a range from ¼ inch to over 1 inch.

Asparagus is a very healthy product, very high in Vitamin C and Iron as well as  Folate. Asparagus is very low in calories, contains no Cholesterol, and is very low in Sodium. It is a good source of Folic Acid, Potassium, Dietary Fiber and Rutin.  Asparagus is also a good source of Glutathione (GSH), one of the most potent anticarcinogens and antioxidants found within the body.

White asparagus

White asparagus is produced using the very same varieties as green – however the trick is to deprive light from the spear as it emerges from the ground (process of etiolation). The common practice is to mound soil or sand over the cut back plant, and the spear then grows into this media, deprived of light, and is completely devoid of Chlorophyll (exposed to sunlight, Chlorophyll is produced and the spear turns green).

White asparagus does not have the subtle Chlorophyll flavor of green asparagus, and is generally considered by many to be “milder” and somewhat more tender  than green asparagus. For the Christmas holiday in Germany, Belgium, and France, no holiday meal is complete without white asparagus ---- and the bigger the better!

One cautionary note; White asparagus tends to form a slightly firm exterior “peel” that should be removed prior to cooking. Peeling white asparagus is simple – using a potato or vegetable peeler, or the “black flat edge” of any vegetable knife. White asparagus should be cooked just like green, season to taste preference and enjoy “the King’s asparagus.”

Purple asparagus

This is a completely unique genetic plant that was initially developed in Albenga, Italy. Since that time, several asparagus specialty breeding companies have developed and improved the varieties commercially available through hybrid crosses and field selection of parent stock.

Purple asparagus has a sweeter, nutty flavor tone to it, and is slightly higher in natural plant sugars. The purple color comes from the presence of phytochemicals called Anthocyanins, that are reported to have cancer fighting qualities.

 Sources … Mercola.com .... 7/28/09 …. WebMD --- July 30, 2001 … Wikipedia – 7/28/2009 … Chestnut Hill Farms Asparagus Farming Practices