Violet asparagus stands out for its intense purple color and its tender and almost buttery consistency, which make it one of the most sought after ingredients in the kitchen. Its delicacy is the real protagonist.
The best way to enjoy it? Freshly boiled and dipped in Taggiasca extra virgin olive oil it is out of this world.
Violet asparagus
Purple asparagus is a Slow Food Presidium and is a unique variety in the world. The harvest takes place completely by hand to preserve its purity and the Albenga Plain, thanks to its microclimate and its sandy and lemony soils, preserves its distinctive qualities. The harvest takes place from mid-March to mid-June.
In the kitchen
The best way to enhance its flavor and delicacy is to cook it in the simplest way possible, without ingredients that completely cover it. Perfect to accompany very delicate foods such as fish or white meats. The most suitable preparations for this soft and buttery asparagus are those that enhance its delicacy.
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