Asparagus, scientifically known as Asparagus officinalis, is a perennial flowering plant species in the genus Asparagus, and it’s widely cultivated as a vegetable. Asparagus originally comes from the eastern Mediterranean and Asia Minor areas. It has been cultivated for over 2,000 years.
Historically, asparagus was considered a delicacy, often served at royal feasts. Ancient Egyptians and Romans valued it for its supposed aphrodisiac properties.
The plant sends up tender shoots (asparagus spears) in the spring, which are the edible parts. If not harvested, these spears grow into tall, fern-like plants up to 150 cm (5 feet) in height. When young, the spears are tight, thin, and green or sometimes purple. They can also be white if grown without exposure to sunlight (blanched).
It thrives in temperate climates but can be grown in various conditions with the right care. It prefers a sunny location but can tolerate some shade. Asparagus is typically planted from crowns (roots with dormant buds) in early spring or late fall. The first harvest might not be until the second or third year after planting to allow the roots to establish.
It can be boiled, steamed, grilled, roasted, or sautéed. Cooking time is usually short to preserve its texture and nutritional benefits. Has a unique, somewhat grassy flavor with hints of bitterness when raw, which mellows upon cooking. Goes well with eggs, cheese, butter, lemon, garlic, and is a staple in many spring dishes. It’s famous in dishes like asparagus risotto, quiches, and soups.
Types of Asparagus
Green Asparagus
Green asparagus is the archetype of asparagus, revered for its versatility and nutritional profile. Its bright green color comes from chlorophyll, indicating it has grown in the presence of sunlight. The texture can vary slightly depending on the thickness of the spear, but generally, they are tender, especially when harvested young.
The flavor profile is influenced significantly by the soil’s composition; for example, asparagus grown in sandy soils might be sweeter, while those in more loamy soils can have a pronounced nuttiness or even a hint of bitterness. This variety’s widespread cultivation started from its origins in the Eastern Mediterranean and Asia Minor, spreading due to its adaptability to different climates.
White Asparagus
White asparagus, also known as “spargel” in German, is cultivated by preventing the spears from coming into contact with sunlight through heavy mulching or hilling up soil around the plants. This process, known as blanching, not only keeps the spears white but also results in a product that is less fibrous. The flavor is delicate, often described as mildly sweet with a hint of nuttiness, and it lacks the slight bitterness that can be present in green asparagus.
Because of its labor-intensive cultivation method, white asparagus tends to be more expensive and is considered a delicacy, especially in Germany, where it’s celebrated with festivals during its short season in spring. France also has a rich tradition with white asparagus, particularly in regions like Alsace.
Purple Asparagus
Purple asparagus’s distinctive color comes from anthocyanins, the same pigments that give blueberries their color. These pigments contribute to its antioxidant properties. When raw or very lightly cooked, purple asparagus has a sweeter taste compared to its green and white counterparts. However, the purple hue will fade to green with longer cooking times.
The spears can be a bit denser than green asparagus, offering a different texture. Its development in Italy and France has focused on this visual appeal and the nutritional benefits, making it a premium choice in gourmet cuisine.
Mary Washington
Named after the wife of George Washington, Mary Ball Washington, this variety was a staple in American asparagus farming during the early to mid-20th century.
It’s known for its sturdy, thick spears which are tender enough for fresh consumption but robust enough for processing like canning. This variety’s durability made it popular for long-distance transport and preservation. Its slight bitterness can add depth to cooked dishes.
Jersey Knight
Jersey Knight was developed as part of a project to create asparagus varieties with better yield and disease resistance, specifically addressing issues like fusarium wilt and asparagus root rot. The spears are not only thick but also uniform, which is advantageous for both growers and consumers.
This variety has a high yield potential due to its all-male nature, which means no energy is diverted to seed production. The flavor is balanced, with the typical asparagus taste without being overly bitter or fibrous.
Jersey Supreme
Very similar to Jersey Knight in terms of disease resistance and high yield, Jersey Supreme differs slightly in its growth rate and spear quality. Some growers report that Jersey Supreme can have slightly more tender tips and a more refined flavor profile. Its all-male trait also contributes to higher productivity.
These varieties from Rutgers University were bred with the commercial grower in mind, focusing on sustainability and efficiency in asparagus production in the USA. Both Jersey varieties have played a significant role in revitalizing the asparagus industry in regions where traditional varieties were succumbing to diseases.
Atlas
Atlas asparagus is celebrated for producing some of the largest spears among its counterparts, often exceeding ¾ inch in diameter. These spears are not only large but also have a robust flavor profile, making them suitable for dishes where asparagus is the star. However, this variety requires particular attention to soil conditions and might need more space due to its size.
The cultivation can be challenging due to its need for precise fertilization and a longer growing period before harvesting can begin. This variety excels in sandy, well-drained soils, typical of its origin in the Netherlands.
Boonlim:
Boonlim is an early-maturing variety, which means it can be harvested earlier in the season compared to others, giving growers a competitive edge in the market. The spears are noted for their excellent quality, with a fine texture and less fiber than many other types. This makes Boonlim particularly appealing for fresh consumption, as it retains a tender consistency.
Its early production cycle also means it can often avoid some pests that arrive later in the season. Developed in the Netherlands, it’s tailored for growers looking for both quality and quick market entry.
Connover’s Colossal
Known for its impressive size, Connover’s Colossal asparagus can grow spears up to 1 inch in diameter. Its flavor is robust, but the trade-off is that the spears can become tough if not picked at the right stage.
Timing is crucial for this variety, as it requires vigilant monitoring to ensure the spears are harvested when they are at their most tender. Originating from the UK, this variety is often used in traditional British recipes where the asparagus’s size adds to the visual appeal.
Purple Passion
This variety stands out for its purple hue due to high levels of anthocyanins. When raw or lightly cooked, it offers a sweetness that is more pronounced than in green asparagus.
However, when fully cooked, the color fades to green, but the sweet flavor remains. Purple Passion is not only used for its taste but also for its visual appeal on plates. Developed in the US, it’s aimed at consumers looking for both health benefits and a different culinary experience.
Bardini
An all-male hybrid, Bardini focuses its energy on producing spears rather than seeds, resulting in higher yields. This variety is famous for its tender texture and rich, nuanced flavor, making it a favorite for gourmet markets.
Being an all-male variety also reduces the instances of volunteer seedlings, which simplifies crop management. Its origin in the US reflects a focus on efficient, high-quality production for commercial growers.
Pacific Purple
Much like other purple varieties, Pacific Purple asparagus is sweet and tender, suitable for raw consumption in salads or lightly sautéed.
It’s developed in the Pacific Northwest, an area known for its ideal asparagus-growing climate, which enhances the natural sweetness due to cooler nights. This variety is also noted for its high nutritional content, including antioxidants from its purple pigment.
Gijnlim
As an early variety, Gijnlim spears come to market when there’s less competition, which can be advantageous for growers. Its spears are noted for their good taste, with a balance of sweetness and earthiness, perfect for both fresh consumption and canning or freezing.
Its Dutch origin underscores its adaptation to the maritime climate, which is beneficial for early production.
Grüne Gold
Literally translating to “Green Gold,” this German variety features thick, succulent spears. It’s particularly known for its fine flavor, often described as a refined, almost nutty taste.
The spears are uniform, which is ideal for both aesthetic presentation and even cooking. This variety thrives in the rich soils of Germany, where asparagus culture is deeply ingrained.
Viking KB3
This hybrid from the USA is designed with disease resistance in mind, particularly against common asparagus diseases like fusarium wilt. It’s known for its large, tender spears that have a high yield potential.
The vigor of the plants means they can often outcompete weeds and recover quickly from cutting, ensuring a prolonged harvest season.
Millennium
Another all-male variety, Millennium is engineered for both high yield and disease resistance, specifically targeting fusarium wilt. Its spears are not only abundant but also maintain a high standard of taste and appearance.
Developed in the US, it addresses the needs of large-scale asparagus farming where productivity and disease management are critical for economic viability.