Green asparagus is the most commonly seen type. White asparagus, which is grown underground to prevent chlorophyll from developing and turning it green, has thicker, smoother spears. It’s harder to find, but worth the effort. A less frequently seen variety is purple asparagus, called viola, which actually turns green during cooking.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.