Asparagus

With its long, elegant spears and tightly furled, compact tip, asparagus may be white, purple or green in colour. White asparagus is grown underneath a mound of sand and is cut below the surface just as the tip emerges above the soil, whereas green and purple asparagus is allowed to grow above the ground, giving them their distinctive colour all the way down the stalk.

Green Asparagus

White Asparagus

The thicker varieties of asparagus tend to be more highly prized than the slender ones, although some people prefer the tender texture of the thinner, more delicate spears. However, whatever the thickness or colour, asparagus should always be eaten as fresh as possible, as it begins to lose its flavour from the moment it is cut.

Once it has been lightly cooked, asparagus may be eaten as a course on its own, or as a side dish for delicate, light meats such as veal, sweetbreads, chicken breast, turkey or thinly sliced ham. It is best served simply with melted butter over the tips, although it may also be eaten with hollandaise sauce, mayonnaise or vinaigrette.