Are red asparagus safe to eat?

[no_hypocrisy]

I got some at the commercial farmers market (I know, I know, oxymoron) and started wondering if they may be a hybrid or GM product.

I can't find anything instructive online. Please advise me.

Thanks.

[cbayer]

1. I can't find much either, but what I do see looks all right.

Try it!

[gollygee]

2. You mean purple asparagus?

I know red cabbage and red onions are the same purple color so I'm thinking that's what you're talking about?

Most fruits and vegetables we eat result from breeding and are hybrids, but it isn't a GMO or a new hybrid or anything. It's been around for a long time. It has a higher sugar content and is sweeter.

[elleng]

3. YES!

My neighbor/landlord gave me bunches of them earlier in the season. Very good.

Purple asparagus
Thanks to Dr Peter G Falloon, Managing Director of Aspara Pacific Ltd in New Zealand for the following information about Purple Asparagus. Purple asparagus is a different variety to green and white asparagus. Its purple colour comes from the high levels of anthocyanins (potent antioxidants) in the spears. It has a lower fibre content than white or green asparagus, making it more tender and the whole spear can be eaten from tip to butt. Purple asparagus produces sweeter, thicker spears than green or white asparagus. Fresh purple asparagus is deeply fruit flavoured and tender crisp. It is usually available in Australia October and mid December but currently only in limited supplies. See also Preparing & Cooking Purple Asparagus.

http://www.asparagus.com.au/index.php/about_asparagus/typesofasparagus/

[no_hypocrisy]

4. Thanks everyone. I don't suppose you could

Last edited Sat Aug 16, 2014, 09:57 PM - Edit history (1)

offer me a recipe please . . . . . . . ?

*update*

OK, I'm going to make an organic cream of purple asparagus soup with organic chicken stock and organic potato.

[NRaleighLiberal]

5. Purple asparagus are great - not GM - just expressing a recessive trait

like purple beans, red cabbage, etc

[no_hypocrisy]

6. Update on the "cream" of asparagus soup

A combination of recipes from "Don't Eat Your Heart Out Cookbook".

Grated potato instead of cream/hald-and-half. I added Herbs de Provence for seasoning with salt and pepper. Pureed, giving it a texture of pottage.

The asparagus did turn green as you promised (after steaming).

I'm very happy with the results.