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Ways to Use Asparagus

You can use purple, white, and green asparagus interchangeably, but there are some taste differences that may influence your choices.

Purple asparagus tends to be sweeter, with a milder, less “grassy” flavor than green varieties. Its color derives from yummy, health-promoting anthocyanins. Eating purple asparagus raw will deliver more of those purple phytonutrients to your body.

White asparagus has a bitter skin that needs to be peeled. It’s generally cooked, and offers a hearty texture and delicious, mild flavor — similar to green, but maybe “smoother.”

Green asparagus can be enjoyed raw or cooked. Since the stalks (especially the thicker ones) can be a bit “woody,” you may want to “shave” them for ease of chewing. This entails slicing them thinly, so you get lots of interior surface area available for your chompers.

Use raw asparagus in salads, cold soups (such as gazpachos), and veggie wraps.

Cooked asparagus is more tender than raw, and you can enjoy it whole, chopped, or even blended. Ideas for how to use cooked asparagus include pasta dishes, eggless quiches, hot soups, side dishes, and appetizers. You can also try them in grain-based dishes and bowls, dips, and even on pizza.

And if your taste for this spring vegetable knows no time limits, and the thought of an asparagus-less fall and winter fills you with sadness, you may want to try your hand at canning or pickling asparagus spears for year-round enjoyment.

( Excerpt from the Food Revolution Network)

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