Eating the Rainbow

     Nutritionists have long advised that we should "eat the rainbow' of colors to insure a healthy diet.   But perhaps the most under-consumed color is purple.  Sadly, there are few fruits or vegetables that qualify.  That difficulty has been overcome, however, with the development of purple asparagus.  Yes, purple.

     The cultivar was developed in Italy and although not often found in the U.S., is common throughout Europe.  Like other kinds of asparagus the purple variety is a spring vegetable that is less bitter and more sweet than its green counterpart.  In appearance the stalks are of a violet/lilac hue and green tinged beneath the skin with a white interior.

     
     Purple asparagus can be eaten raw, either as an appetizer or served in a salad.  It does not contain the customary fibrous tissue that is found in other asparagus spears; the tips are fleshy and sweet.  The best way to cook purple asparagus is to simmer briefly in salted water.  The brachs will turn a lovely shade of lavender and the spears a deep, hearty spruce green.  Served in that manner the only accompaniment is perhaps a splash of olive oil, a squeeze of lemon and a pinch of sea salt.  The sweetness will shine through with the added benefit of their antioxidant qualities and high levels of Vitamin C.