DescriptionPurple asparagus is similiar in flavor to green and white asparagus, but is lower in fiber and sweeter due to a higher concentration of sugar. Peel off the violet outer layer and you'll discover flesh that is pale green to creamy white. When cooked, purple asparagus develops traces of artichoke, barley and almond flavors. These lovely stalks shouldn't be cooked for long — think pan-sautéing — and need only a drizzle of fine olive oil to finish.
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