Beautiful tender Purple Asparagus is cooked in a fragrant Garlic Herb Butter, making it the perfect side dish to almost any main course. Learn more about this unique and gorgeous colored vegetable!
Simple side dishes are my go-to when preparing meals at my home. And simple does not mean you have to sacrifice flavor! That’s why this Purple Asparagus recipe is so perfect.
I can’t wait to show you how to cook purple asparagus for a fun twist on this popular spring produce.
What is Purple Asparagus?
Developed in Italy, purple asparagus has a sweet taste and a nice nutty aroma compared to green or white asparagus. While it’s not very common in your local grocery store, if you ever see it, be sure to pick it up for an extra special treat!
You can also try growing it yourself in your own garden for beautiful and unique touch to any home garden.
How to Select Asparagus
Whether it’s green, white, or purple in color, you’ll want to select asparagus that is vibrant in color. You also want to look for stalks that are straight and sturdy and avoid any bundles that have wilted-looking or damaged stems.
The tips of the asparagus, which look almost like the bud of a flower, should be tightly closed.
When it comes to cooking asparagus, it’s important to look at the width of the stalks. Some stalks are really wide and will take too long to cook. They also tend to be more fibrous and can be chewier when eating.
Thin stalks will cook too quickly and become mushy. Look for stalks that are slightly larger than a pencil.
Purple Asparagus with Garlic Herb Butter Ingredients
- Purple Asparagus: Sweeter than green asparagus and pairs perfectly with fresh garlic.
- Butter: Choose a good quality butter because it’s also the star of the show here.
- Garlic: For a milder flavor, you can use shallots in place of garlic.
- Fresh Parsley: Bright and grassy, it’s the perfect herb to compliment all these flavors.
How to Make Purple Asparagus with Garlic Herb Butter
- Trim your asparagus by cutting an inch from the bottoms and discard. Cut all the stalks into 2-inch pieces.
- Melt butter into a large skillet over medium-low heat. Add garlic and cook until fragrant.
- Add your asparagus and saute for about 3 minutes or until it reaches desired tenderness. I like to cook mine almost “al dente” with a bit of snap in the bite. Just be careful not to overcook. Asparagus can get mushy in a hurry!
- Add your fresh chopped parsley and stir until wilted. Season with salt and pepper to taste.
- When cooking with asparagus, be sure to wash and dry completely before adding to your pan. Leftover water from washing can cause the asparagus to steam and not brown evenly in the pan.
- This dish is best eaten immediately. Leftovers can be stored in an airtight container for a few days. Eat leftovers chilled or very gently reheat in a skillet over medium-low heat.
- Can’t find purple asparagus? This recipe works perfectly with green asparagus and other veggies like green beans or small broccoli florets!
More Easy Side Dishes
Purple Asparagus with Garlic Herb Butter
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 bunch purple asparagus stalky ends removed and cut into 2-inch pieces
- 1 tbsp fresh parsley, chopped
- salt & pepper to taste
- In a large frying pan over medum low heat, melt the butter.
- Once butter is melted, add the garlic and cook for one minute or until fragrant.
- Add the asparagus and saute for about three minutes or until asparagus had reached desired tenderness.
- Add the fresh parsley and saute until wilted.
- Season with salt and pepper to taste.