Italian

asparagus varieties
There are approximately 300 species of asparagus plants within the asparagus
genus, but we eat just one: Asparagus officinalis. While the green variety is most
common, purple and white asparagus can also be found in some farmers’ markets
and specialty stores.
green
Its sweet, grassy notes become more vegetal with age. Although it’s available in
supermarkets much of the year, it’s best consumed from early to late spring, when
it’s more likely to be harvested from a local source.
Purple
It’s sweeter, more tender, and produces fewer stalks per plant than its green
cousin. Also known as Violetto d’Albenga, this variety originated in northwestern
Italy (these days, it’s also grown in California). To preserve its color, use it raw or
cook it briefly; the longer it cooks, the more likely it’ll turn from purple to green.
white
Milder than other varieties, it has just a touch of pleasant bitterness. White asparagus
is buried in the soil and kept out of the sun to prevent it from developing chlorophyll,
which would turn it green.
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