White, Green or Purple Asparagus: It’s all About the Sun

The white asparagus grows out of the sun, in the ground.

Did you know ? In asparagus, the colour depends on the duration of exposure to sunlight. Nothing to do with the existence of different varieties.

White asparagus flourishes underground

Until the time of harvest, the white asparagus grows protected from sunlight. Her farmers use mounds of earth to keep her in the dark. A technique developed in 17 th century by French gardeners. The white asparagus is harvested as soon as its tip comes out of the ground to appreciate its flavor, fine and delicate.

The sun touches the purple asparagus

Purple asparagus has a fruity flavor than its white cousin.
Purple asparagus has a fruity flavor than its white cousin. (© Naturalbox – stock.adobe.com)

The production of purple asparagus is a matter of timing. Indeed, the lapse of time between the moment when the sun’s rays begin to tinge of pink then purple tip and that of its harvest, is very short. This fast exposure allows him to obtain a more fruity flavor than that of his white cousin

Green asparagus, sip with ultraviolet

Green asparagus is grown exclusively off the land.
Green asparagus is grown exclusively off the land. (© Kobeza -stock.adobe.com)

Unlike its relatives, green asparagus is grown exclusively off the land. The sun’s rays concentrate its pigments and initiate the process of chlorophyll synthesis. To enjoy its more pronounced taste, it is picked when its tip reaches 15 centimeters.

White asparagus with Flemish
White asparagus with Flemish. (© Philippe Dufour / Interfel)

Our recipe idea: Flemish white asparagus

For 4 people: 1 kg of asparagus, 4 eggs, ½ bunch of parsley, 1 lemon, 80 g of butter, coarse salt, salt and pepper.

Place the asparagus one at a time on the work surface before peeling from the base of the tip to the heel. Cut the stringy base of the asparagus as needed. Rinse them under a trickle of water then bale them with cooking wire in four equal sized bunches. Dip in a pan of cold water and bring to a boil. Count approximately 15 minutes of cooking from this moment.

Meanwhile, cook the eggs for 10 minutes. Cool them in cold water before shelling them. Chop finely boiled eggs. Wash and chop the parsley. Recover the lemon juice.

In a small saucepan, melt the butter. Add lemon juice, parsley and chopped hard-boiled eggs. Mix well. Serve the asparagus in four plates, topped with Flemish sauce.

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