Green asparagus is the most commonly seen type. White asparagus, which is grown underground to prevent chlorophyll from developing and turning it green, has thicker, smoother spears. It’s harder to find, but worth the effort. A less frequently seen variety is purple asparagus, called viola, which actually turns green during cooking.
Preparation, Uses, & Tips
Because it’s grown in sandy soil, asparagus should be washed thoroughly to remove any dirt or grit. Snap any tough ends off and immerse the stalks in boiling salted water. Reduce heat, simmer, and remove after about five minutes, while still bright green. Toss with olive oil and serve hot. Asparagus is also good in stir-fry dishes.
Store asparagus tightly wrapped in a plastic bag for up to three days in the refrigerator. It may also be stored standing upright, with the stems immersed in about an inch of water and the tops covered with plastic.
Asparagus (raw), 1 medium spear
- Calories: 3
- Protein: 0g
- Carbohydrate: 1g
- Total Fat: 0g
- Fiber: 0g