One of my favorite vegetables – whether it’s sauteed with a little butter, in an omelet, or quiche. I love it. A few weeks ago Annie Mahle who writes for the Portland Press Herald’s Maine Ingredient column, had a recipe run for Pork, Potato, and Parsnip Hash with Poached Eggs & Asparagus. Yummy!
Notice in this second photo how the asparagus has a purple tip to it and the bunch behind does not. The ones that were grown in a controlled environment does not have the purple – neat huh!