Purple Asparagus

Purple asparagus (Asparagus officinalis) from France — a distinct cultivated variety that gets its striking colour from anthocyanins, the same pigments found in red cabbage and blueberries. It is grown in open light like green asparagus, not blanched underground like white, but the similarity ends there. Purple asparagus has a higher natural sugar content and lower fibre than green, making it noticeably sweeter and more tender. It is harvested during the same short spring window as its green and white counterparts.

The colour is the thing to understand before you cook it. Heat breaks down the anthocyanins and turns the spears green, which means every minute of cooking works against the reason you bought them. This is an asparagus best eaten raw or barely cooked — shaved into salads, dressed with good olive oil and sea salt, or blanched for no more than a minute and served warm. The sweetness pairs naturally with gentle, creamy accompaniments: burrata, fresh ricotta, a light lemon vinaigrette, shaved Parmesan. It works less well alongside anything assertive enough to overwhelm it.

Origin: France

Ingredients: Fresh purple asparagus (Asparagus officinalis)

Storage: Refrigerate immediately, wrapped loosely in a damp cloth or damp kitchen paper. Use within two to three days of delivery for the best flavour and colour.