Food Ticket: eat your way to Peru with asparagus

Asparagus can come in either white or green. The main difference between the two lies in the presence of chlorophyll. Green varieties grow out of the earth (absorbing the sun’s rays) while the white stalks grow underground, and are harvested before they come to the surface. Green asparagus is commonly thought to be stronger in flavour and harder in texture, but contains more nutrients. 

White asparagus, however, is more delicate, and is often considered a delicacy. Because it grows underground, it is much more labour intensive to harvest. Peruvian asparagus is often sought after for its exquisite quality and taste.

The humble vegetable also comes packing with loads of potential health benefits. It is high in fibre and water content, and rich in folic acid and vitamin K. They can be purchased fresh, frozen, canned or bottled. 

The versatile ingredient can also be roasted, barbecued, baked, boiled, sauteed, steamed, fried tempura-style, and even pickled – any method you choose can help bring out the natural, earthy flavour of these crunchy spears. An added convenience: they cook up in just a few minutes, and are the perfect addition to soups, salads, risotto, pasta, and on the side of a juicy steak.

One simple – and delicious – way to prepare fresh asparagus is to blanche them, then finish with some freshly grated Parmesan cheese, a drizzle of olive oil, and a bit of lemon zest. 

Asparagus is available year-round, but spring is the best season to enjoy both the green and white varieties. On your next grocery shop at Y&S Singapore, choose Peruvian asparagus stalks that are firm to the touch and are able to stand up straight. The tips of asparagus should also be closed and compact. You can pick up asparagus from online farmer's markets such as Freshly Picked, Good Nature, and Open Taste as well.