Our asparagus season is finally in full swing. The huts are everywhere selling asparagus and fresh strawberries (grown in plastic tunnels).
Today I found a new hut with a different asparagus farmer from the area and pulled the car over.
Bundles of green and purple asparagus caught my eyes first, but the white gold was important to me too.
1,5 kg later I was on my way. But the Violetta one snuck in the basket too.
Problems with this dark colored asparagus is, cooking or steaming it makes it green again. The same problem when you cook purple beans.
I went on search for recipes for the purple asparagus and found this salad. No problems with changing colors, the asparagus is eaten raw.
Wash it and use speed peeler and start making strips. Dressing on top and some peeled Pecorino shaves on top.
Dressing:
2 tbsp olive oil
Zest 1/2 lemon + juice
1 tsp agave syrup
1 tsp whole grain mustard
Salt, pepper
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