In April, we can welcome not only the first warm rays of sunshine, but also one of spring’s tastiest vegetables: fresh asparagus is back at last! Whether white, green or violet, we explain the differences between the various asparagus varieties.
At the vegetable counter, you usually have to make a decision: white or green asparagus? The most obvious difference between the two most common varieties is their color. This results from different cultivation methods.
White asparagus, also known as blanched asparagus, grows underground. As soon as the tips break through the surface of the earth, the stalks are harvested.
Green asparagus, on the other hand, grows above ground and is exposed to direct sunlight. Since sunlight initiates photosynthesis, the plant pigment chlorophyll develops, giving it its green color.
In addition to the widespread white and green spears, there is also purple asparagus and wild asparagus.
Purple asparagus is a variant of green asparagus and, like green asparagus, grows without mounding in sunlight. It owes its intense color to the plant pigment anthocyanin. When cooked, however, the purple color transforms into a dark green.
In addition, there is also white asparagus with purple tips. This occurs when the tips of white asparagus are exposed to sunlight for a short time just before harvesting. This decoratively colors the tips purple, while the stem remains white underground.
When shopping at the farmers' market, one may also encounter “wild asparagus”. This comes from the Mediterranean region. It has very thin spears, with a dark green-purple color and many shoots.
White asparagus has a mild and delicate flavor. Bitter notes only become noticeable when it has grown in excessively cool or fluctuating weather conditions, or when it has been harvested too close to the rootstock. Asparagus with purple tips has a slightly nuttier flavor.
Green asparagus, on the other hand, has a stronger aroma and a firmer texture. It tastes spicy and savory. Even stronger flavors are found in purple asparagus and wild asparagus. The latter has a particularly bitter, nutty taste.
Asparagus can be prepared in many ways. This "king of vegetables" can not only be cooked in the classic way, but also tastes delicious grilled or baked. Those who don't feel like cooking can also eat white, green, and purple asparagus raw.
The typical asparagus aroma is not present in this case. Because it only develops during cooking, raw asparagus tastes different than usual. Its aroma is reminiscent of pea pods and has a sweet note. Thin, tender spears are particularly suitable for eating raw. They are less astringent and bitter than the thicker ones. Trying the raw version is definitely worthwhile, though; raw asparagus adds a special touch to salads.
The best Tipps
How to prepare asparagus correctly
Whether steaming, roasting, grilling, or boiling – we show you when each preparation method makes a difference for green and white asparagus. Learn why even the peels and asparagus ends offer real flavor and how to preserve color, bite, and texture. Discover our cooking tips now!
Asparagus is not only delicious but also exceptionally healthy. In addition to vitamins C, E, and B vitamins, it is rich in fiber and has a diuretic effect due to its high potassium content.
Green asparagus also contains vitamin A and, unlike white asparagus, a higher content of vitamin C. Purple asparagus is also rich in many good ingredients such as potassium, calcium, magnesium, and iron, as well as vitamins A, B, C, E, and H.
Because asparagus also consists of 90% water, it is a light, low-calorie side dish and a popular ingredient in spring and summer cuisine. Have fun preparing and enjoying!
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