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Asparagus

Asparagus comes in three colours: green, white and purple. White asparagus grows under soil, a different technique which causes its lack of pigment. Purple asparagus is a genetic variety, but reverts to green when cooked. Thinner, younger asparagus is more tender and the older and thicker the spears get, the woodier they become, although there’s little difference in taste. For thicker spears, bend the woody end to see where it snaps naturally to remove the tougher part. If asparagus tastes bitter, it’s probably overcooked or past its prime. Asparagus is low in kilojoules and high in anti-inflammatory nutrients that may help reduce the risk