Pink Asparagus: The Sexiest Spears You've Probably Never Seen

Green asparagus — the OG. White (grown in the dark). Purple (a separate, anthocyanin-rich variety). And then - pink.

Meet pink asparagus: the sweeter, more tender sibling of green, and the rarest asparagus color of them all.

What is Pink Asparagus?

Pink asparagus refers to asparagus spears that are naturally pink — the result of either a distinct cultivar (like the Italian Asparagus Rosa) or simply the way they were grown.

Here's the thing about pink asparagus — it comes from the same plant as green, and both colors are initially white. White asparagus are shoots grown entirely in the dark, no chlorophyll, no color. Green asparagus are those same shoots, grown in full sun. Pink asparagus is what happens in between — a brief kiss of light just before harvest triggers anthocyanins, the natural plant pigment that gives the spears that soft, blushing hue.

Or, in some cases, the pink is simply the result of premature oxidation of white asparagus. Either way: the sexiest spears around. The rarest one of all.

And possibly my favorite color (don't tell purple, my 2nd fav, and I love them too). But only pink made an appearance in my The Art of Anthocyanins show in Venice two years ago.

Something about that blush against a dark background makes my heart skip a beat.

Cooking with Pink Asparagus

Pink asparagus tastes most like white — sweet, mild, less grassy — but cooks like green. Tender skin, no peeling needed.

Just know: the color won't last. Those pink pigments are heat sensitive — their pretty pink blush turns a muted green when cooked.

My tip for retaining as much of that pale blush as ya can: pickle them or blanch and add a squeeze of lemon. Anything that minimizes cooking time helps, plus a splash of acid (vinegar, lemon, any will do).

Eat it raw if you want to keep the pink — shaved thin in salads, a veggie carpaccio, tossed with olive oil and flaky salt.

And don't feel obliged to keep the pink. Ogle it raw then give those beauties a quick sear, grill or broil.

All four asparagus colors are generally interchangeable in any recipe. But pink is worth seeking out — not just for the flavor, but for the moment you're standing there holding it, thinking: I can't believe this is real.

Asparagus is one of spring's first arrivals. If you spot pink at the farmers market, bring it home and play.

More Pink Produce

Pink asparagus caught your eye? Same. Pink produce is kind of my love language. More pretty pink to explore:

• Pink Pineapple - yes, it's real. The engineered, lycopene-rich fruit
• Pink Apples  — yes, the flesh is actually pink.
• Pink Lemons  — the slightly sweeter, more delicate sibling of the classic yellow.
• Pink Oyster Mushrooms — the glam, hot pink mushroom that cooks up even better than it looks.

If you get your hands on some pretty pink asparagus, tag me on Instagram, @danielagerson - I'd love to see.

There’s a whole wide world of colorful fruits and veggies out there - hope this inspires you to bring more of it home and play.

Let's make waves in the kitchen.