Ask Evan: What Should I Do With Purple Asparagus?

Every Tuesday I answer a question from a Good Food listener. You can

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Facebook or add one in the comments section here. This week’s question comes from Betty:

Do you have a favorite preparation for purple asparagus?

I love this question and I really really love those Zuckerman’s Purple, nearly-jumbo asparagus. Almost anything you do will be wonderful, but I think they’re at their best simply prepared. I think roasting brings out the best in asparagus.

You’ll want to peel the lower third of each spear since the purple variety have tougher outer skins than their green cousins. I cut the very tough bottoms off, then peel the lower part of the spear. Don’t peel too far up or you’ll lose the very reason you bought them in the first place, that color. But the color isn’t the best part of purple asparagus. It’s the taste. They are slightly less bitter and brighter in flavor than green asparagus. I don’t want to say sweet because it’s not that they’re sweet, but maybe more vegetal and less, well, asparagusy.