1 kg bunch.
It is suitable as a side dish, e.g. grilled with a cut of ostrich, or baked in the oven. It is not recommended to boil it, as it perfectly retains its organoleptic qualities and good flavour even if eaten a day after cooking.
Violet asparagus is a variety native to Liguria, so much so that it is also known as Violetto d’Albenga. The seed arrived at the Fantin company through a fortuitous acquaintance with Mr Porro, an elderly Ligurian producer. The seed, however, needed to be ‘harmonised’. It was, in fact, unstable from an aesthetic-productive point of view: the yields were low, the sizing very uneven, the colouring not regular. Therefore, we sent the seed to a nurseryman-geneticist who carried out harmonisation work that lasted almost 10 years.
The purple colour is the result of a genetic mutation that occurred spontaneously and naturally, which deprived the asparagus of a chromosome. In addition to its unmistakable purple colour, the purple asparagus is characterised by a rather sweet taste.
Due to its peculiarities, the purple asparagus is not selected for grading.