Green, Purple, White
Asparagus is available in season from mid-April to late June. This tender stalk with a tightly closed bud is prized for its delicate flavor and subtle hue (White Asparagus, a delicacy, is not as common). Crisp, straight, firm stalks with a tight cap are the best. Asparagus is extremely low in calories (17 kcal per 100g) and contain protein, roughage and various other vitamins and minerals. Its characteristics flavor is derived from volatile oils, vanillin and other chemical compounds. Green asparagus takes its color from the green pigment chlorophyll and has a higher vitamin content than white asparagus.
Green asparagus are a favorite in Britain but white asparagus has long been known as the king of vegetables in central Europe, especially Germany and Austria. Large asparagus spears are expensive but the thinner grade grass-like one known as sprue, are cheaper.
In addition to the Green asparagus and white asparagus, stronger-flavored asparagus types with yellow or purple tips from France or Mediterranean countries are also available.
Good quality fresh asparagus has straight stems of equal diameter. If the cut surfaces are scratched they should produce juice.
Wrap in damp paper towels and refrigerate this in an airtight plastic bag for up to four days.