Asparagus is just packed with health benefits: It's loaded with nutrients: Asparagus is a very good source of fiber, folate, vitamins A, C, E and K, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
Asparagus
Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties.
Standard asparagus is only differs from other asparagus in its size; specifically grown and marketed to be 9 inches in length and 16 millimeters in diameter. Deep pistachio green stalks are tender at the tip and slightly woody as it thickens at the end. A slight purple blush can occur around the stalk and throughout the conical tip. Standard Asparagus' flavor matches that of its larger and smaller counterparts with a mildly grassy and sweet flavor.
White asparagus spears are pearly white, thick and rounded, about 6 to 8 inches in length with Christmas tree shaped crowns. Their flavor is mild, slightly herbaceous, earthy and nutty with notes of artichoke and fresh White corn. White asparagus is derived from the same varieties as green asparagus, however its growing method separates it from other varieties; while being cultivated, it has never seen the light of day: soil is mounded over the asparagus plants to prevent the sun's rays from producing chlorophyll as they grow.
Pencil asparagus are varieties that are cultivated and harvested young specifically for their thin, tender spears. Their stems are pistachio green capped with purple- green cruciferous tree-shaped tips. They have a sweeter and more delicate grassy flavor than their more mature counterparts. Cooked pencil asparagus develop notes of toasted almonds, artichoke and butter.
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