Purple asparagus
Fresh purple asparagus is deeply fruity flavored and tender crisp. The purple color is due to the anthrocyanin pigment. With a  20% higher sugar content than green asparagus, purple asparagus is distinguished by a mild sweet taste.

White asparagus
White asparagus has long been considered a delicacy, particularly by Europeans, and commands about double the price of green asparagus. The main reason that white asparagus is more expensive is that there is a limited supply, and the production costs are high. To produce white asparagus spears, it has to be grown in the dark. When asparagus spears are exposed to sunlight, they first turn pink and later, the familiar green color.

Traditionally white asparagus was produced in the field by piling extra soil above the crown so that the spear could develop to a harvestable length without being exposed to sunlight. As soon as the spear emerged from the mound, specialized cutters would cut deep into the mound to harvest it.

Green Asparagus

Green asparagus derives its color from the process of photosynthesis as the spear emerges from the soil into direct sunlight. A common misconception is that thin spears are young shoots and therefore more tender. In fact, long, thick dark green glossy spears with tightly closed heads are the best quality. Correct cooking results in vibrant green spears with a delightful tender crisp texture.

All vegetables - including asparagus - help to build peak health and well being to enjoy life! Vegetables contain a range of vitamins, minerals and dietary fibre - thereby promoting health and well being. Vegetables also help maintain a healthy weight, reduce constipation, prevent bowel disorders, reduce the risk of some forms of cancer and improve the control of the symptoms of diabetes.

Throughout the ages, asparagus has been prized for its medicinal properties - it is a natural diuretic and laxative with a beneficial effect on the kidneys, liver and bowel. Specifically, asparagus is rich in vitamins A, C & E, folate and dietary fibre. It is also free of fat and cholesterol.

Preparing and cooking fresh asparagus is easy! Simply follow the basic steps below and you will be only minutes away from a tantalising dish - whether you are planning to steam it, stir-fry it, bake it, blend it, toss in a salad or even throw it on the barbecue.

Green Asparagus
Most green asparagus is ready-to-go. However, if the base of the stalk is tough, simply run a knife along the stalk until it meets less resistance, then cut the end off at this point. Or simply snap off the coarse ends with your forefinger and thumb.

White Asparagus
White asparagus spears are usually thicker than green asparagus. White asparagus also has a thicker outer layer that can be easily removed. Simply use a vegetable peeler to remove the outer layer of each spear two-thirds the length of the spear towards the tip, then snap off the woody end.

Purple Asparagus
Purple asparagus spears are between 10% and 15% wider at the base than green asparagus spears. To select the freshest spears, consumers should look for firm, crisp stalks and compact brightly colored heads with no trace of softness. When purple asparagus spears are sliced, the cream colored flesh provides an especially effective presentation for salads and stir-fries.

Prolonged cooking causes purple asparagus to turn a deep green color. To retain the vibrant purple color, it is best to cook purple asparagus just until tender crisp. Or serve it fresh in salads and salsas. Interestingly, adding ‘acidic’ dressings using lime or lemon juice, or white wine or apple cider vinegar helps intensify the beautiful crimson hue.