Perfection Fresh (Aust)

Purple asparagus - it's a wrap

One of the delights of the early spring harvest is the emergence of distinctive and versatile purple asparagus.

These substantial spears with the delicate and detailed tips bring the taste of spring to the table when wrapped in an array of complementary foods which showcase their unique colour, texture and flavour.

A different variety from green or white asparagus, purple asparagus spears, which are slightly wider at the base than green spears, have a fruity flavour and crisp, yet tender, texture. This contrasts well when wrapped in softer, more savoury foods such as ham, jamon, smoked salmon, chicken or omelette.

Purple asparagus is best just-cooked for no more than a minute to retain its violet hue as prolonged cooking can transform it into a deep bronze-green. Steam it in a microwave with a sprinkle of water or toss it into a stir-fry at the very last minute.

Purple asparagus has a higher natural sugar content then its green cousin, resulting in an overall sweeter taste. It is also more tender, less fibrous and therefore has less waste than the green variety since the whole spear from tip to stem can be eaten.

For the time poor, there's no need to cut or snap the ends off or peel the spears. However, for restaurant-style presentation, cut the ends off with a sharp knife for uniformity and carefully peel the spears with a vegetable peeler, resulting in an even sweeter, juicier taste.

Once peeled, sliced or shaved, the spears reveal a creamy green fleshy centre - perfect for displaying in salads or simple side dishes.

Acidic dressings using lime or lemon juice or vinegars can help intensify purple asparagus' dramatic shade.

Purple asparagus can also be baked, grilled or sautéed, resulting in a more intense, soft and smoky flavour and bronze colour. Use it on pizzas or bruschetta, in frittatas or pies.

Purple asparagus is a Perfection Fresh specialty line. It is produced by a handful of selected growers in Victoria.

Just a minute with purple asparagus

• Steam: Wash purple asparagus and rinse. Cut into equal sized slices, bring a pot of water to the boil and immerse. Remove when the colour starts to brighten, drain, refresh in iced water and serve.
• Grill:Thoroughly coat spears with olive oil and seasoning and grill until tender.
• Sauté: Rinse, chop and sauté in a hot pan coated with olive oil. Season and serve. 

Selecting and storing tips
Choose firm, crisp spears and compact brightly coloured pert heads with no trace of softness. To store, cut the ends off, and stand spears tips-up in a glass of water in the fridge. Cover the tips with a paper bag to keep them fresh and refresh the water daily. Purple asparagus is best eaten within four days of purchase.

Purple power
The colour of purple asparagus comes from the high levels of anthocyanins or powerful cancer-fighting antioxidants in its spears.

Outlets and availability
Look for purple asparagus at Woolworths stores in New South Wales, Queensland and Western Australia from September to December. Spears are sold in bunches.

Did you know?

• Purple asparagus originates from a region around the city of Albenga, in northern Italy.
• Although purple asparagus spears are of deep purple colour, the fern-like foliage which follows the harvest is green.
• Asparagus is a member of the lily family which also includes onions, garlic, leeks and turnips.
• The Greek word "asparagus" means sprout or shoot.