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Types of Asparagus Green asparagus derives its colour from the process of photosynthesis as the spear emerges from the soil into direct sunlight. A common misconception is that thin spears are young shoots and therefore more tender. In fact, long, thick dark green glossy spears with tightly closed heads are the best quality. Correct cooking results in vibrant green spears with a delightful tender crisp texture. See also Preparing & Cooking Asparagus. White asparagus has long been considered a delicacy, particularly by Europeans, and commands about double the price of green asparagus. The main reason that white asparagus is more expensive is that there is a limited supply, and the production costs are high. To produce white asparagus spears, it has to be grown in the dark. When asparagus spears are exposed to sunlight, they first turn pink and later, the familiar green colour. Traditionally white asparagus was produced in the field by piling extra soil above the crown so that the spear could develop to a harvestable length without being exposed to sunlight. As soon as the spear emerged from the mound, specialised cutters would cut deep into the mound to harvest it. This method was not without its problems, as “blind harvesting” increased the risk of injuring the developing spears, and few specialised cutters were available to harvest the crop. The increasing demand for new types of asparagus has led to developments in the way that white asparagus is produced. Some growers now use black “polyhouses” constructed over the crop between June and July. The black plastic ensures that the spears are not exposed to sunlight. It also solves the problem of the traditional harvesting methods as asparagus grown in the black "polyhouses" can be harvested cleanly and efficiently without damaging developing spears. At the end of the season, the "polyhouses" are removed to allow the crop to continue its life cycle and produce the normal asparagus fern. See also Preparing & Cooking Asparagus. Fresh purple asparagus is deeply fruity flavoured and tender crisp. The purple colour is due to the anthrocyanin pigment. With a 20% higher sugar content than green asparagus, purple asparagus is distinguished by a mild sweet taste. See also Preparing & Cooking Asparagus. | ||||||||||||||||||||||
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Back | Home | About Asparagus | Recipes & Tips | What's New | From the Chefs | Supplying Asparagus | Contact us | Site Map Copyright© Australian Asparagus Council. Disclaimer: While every effort has been made to ensure that the information on this website is correct and up to date, no representation is made or warranty given (either express or implied) as to the completeness, accuracy or currency of the information that it contains. Last updated August 2007 | |
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