The colour of purple... asparagus

It wasn't long ago that we were bemoaning the lack of variety in fruit and veg and presented with shelves of sameness at the supermarket.

Things have changed and there's some new kids on the block that not only look interesting but taste great as well.



Purple asparagus definitely fits into the category of an improvement on the original green because of its tender stems and sweet flavour from a naturally higher sugar content. This is a different variety to green or white asparagus and it comes from a region around the city of Albenga in northern Italy.  The colour is a definite plus when combined with natural partners such as jamon, ham, smoked salmon or an omelette.

It is best just-cooked for no more than a minute to retain its violet hue as prolonged cooking can transform it into a deep bronze-green. I steamed it in the microwave with a sprinkle of water or you could toss it into a stir-fry at the very last minute.

Also, the less fibrous spears don't really need much trimming at the base, if at all. Interestingly, the inside side of the spears is actually a vibrant green, another great contrast.

Acid dressings using lime or lemon juice or vinegar help intensify the purple. The colour comes from the high levels of anthocyanins or powerful cancer-fighting antioxidants in the spears.

Purple asparagus is best eaten within four days of purchase and you'll find it around until December.

Purple Asparagus wrapped in yellow corn tortilla with avocado and tuna flakes.
I made these for the family last night and served them with a big salad.  It was popular.
Unfortunately my avocado wasn't ripe, so I had to do a last minute substitution with good quality mayo but it still worked.  

Prep Time: 10 minutes.
Cooking Time: 6 minutes.

Ingredients

• 12 asparagus spears, ends trimmed
• 1 large avocado, mashed
• 12 yellow corn tortillas
• 400g good quality tuna in oil, well drained
• Salt and freshly ground black pepper

Cooking Instructions

• Blanch asparagus spears in boiling water for 1 minute. Drain and cool in ice water. Drain again and set aside.
• Wrap tortillas in foil and place in 160°C oven for 5 minutes to soften. Trim to 5cm by 12 cm.
• Season avocado with salt and freshly ground black pepper to taste.
• Place tortilla on bench, spread with avocado and sprinkle with tuna flakes.
• Place asparagus on the edge of tortilla and roll tightly. Secure with a wooden skewer.