Purple Asparagus: The Sweetest, Anthocyanin-Rich Spear of Them All

Meet purple asparagus: the sweetest, most tender, anthocyanin-rich spear of them all, nicknamed dessert asparagus.

Green asparagus - the OG, grown in full sun. White (grown in the dark, zero light, zero chlorophyll). Pink (grown with a smooch of light). And then – purple, a different cultivar altogether.

First cultivated in the Albenga region of Liguria, in northwestern Italy - the original variety, Violetto d'Albenga, was developed during the Italian Renaissance and has been refined by local farmers ever since. Most of today's popular varieties, such as Purple Passion and Pacific Purple, are modern descendants of this Italian heirloom.

Green, white, and pink are all the same cultivar – just grown differently. Purple is a genuinely different cultivar, bred over centuries for sweetness, tenderness, and that deep violet color.

That deep violet hue comes from anthocyanins - the same natural plant pigments behind purple carrots, purple cauliflower, purple potatoes, and yes, pink asparagus too. Different vegetable, same natural plant pigment story every time.

Just know: the precious purple color won't last. Those pigments are heat sensitive and turn green the moment they hit heat. The color fades. The flavor doesn't.

Because purple asparagus is sweeter and less fibrous than green, it's considered the best color to eat raw. Shave it or slice it thin for salads, raw asparagus wants to be served thin.

If cooking, keep it quick. Fast sear, brief blanch, quick roast, sauté, or grill. And don't over-peel the stems - beneath that violet exterior is light green flesh. The purple color lives in the skin.

More Purple Fruits & Veggies

If purple asparagus caught your eye – you’re not alone. Purple veggies are kind of my love language. Check out these other preciously purple produce guides 

• Purple Cauliflower – the vibrant, antioxidant-packed sibling of classic white cauliflower.
• Purple Potatoes – the antioxidant-rich members of the potato family. 
• Purple Carrots – the original carrot, deeply purple and antioxidant-rich.
• Purple Brussel Sprouts – the sweeter, nuttier, antioxidant-rich cousin of the classic green sprout. 
• Purple Kale – the glam, antioxidant-rich version of classic green kale. 
• Purple Basil – same plant as green basil, just naturally purple and antioxidant-rich.
• Radicchio – the vibrant purple veggie that brings bold color to winter cooking.
• Mulberries – the most ancient, anthocyanin-rich "berry" you're probably not eating.

If you get your hands on some pretty purple 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.