Kitchen Hint of the Day!

July 21, 2017 at 5:17 AM | Posted in Kitchen Hints | Leave a comment
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Buying Crabs…..

 

If you like the white meat from the claws, buy a male crab. For the rich pink coral from inside the body shell, choose a female.

Baked Jumbo Butterfly Shrimp w/ Whole Grain Mac and Cheese

July 20, 2017 at 4:56 PM | Posted in Mac and Cheese, seafood, Seapak, shrimp | Leave a comment
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Today’s Menu: Baked Jumbo Butterfly Shrimp w/ Whole Grain Mac and Cheese

 

 

For Breakfast this morning I prepared a al fresco Chicken Breakfast Sausage Patty, toasted a Healthy Life Whole Grain English Muffin, and had a cup of Bigelow Decaf Green Tea. Same weather outside as yesterday except it’s a bit hotter and more humid. Our heat index is over 100. Not a good day to be doing a whole lot outside. After Lunch I headed up to the hospital and spent the afternoon with Dad. He’s doing good, they just have to clear the pneumonia up in his right lung. Stopped and got gas on the way home and that was about it for the day. For Dinner tonight its Baked Jumbo Butterfly Shrimp w/ Whole Grain Mac and Cheese.

 

It’s so hot out I wanted something sort of light and easy to prepare. So I baked 1 item and microwaved the other one, don’t get much easier! So I prepared a box of SeaPak Jumbo Shrimp. I preheated the oven on 425°f. I then got a small baking sheet, covered with aluminum foil and sprayed it with Pam Cooking Spray. I arranged the frozen shrimp in single layer on the baking sheet. Then baked at 425 degrees for 13-14 minutes turning over once after 6 minutes. They came out Golden Brown and delicious. Hard to beat these always great tasting. I served them with a side of Heinz Shrimp Cocktail Sauce.

 

For a side I prepared some Kraft 50% Whole Grain Mac and Cheese. I normally have the regular Mac and Cheese but I seen the 50% Whole Grain at Meijer and picked up a 4 pack of them. It comes in a microwavable plastic container. To prepare it just remove the lid, add water and stir, microwave for 3 1/2 minutes, and stir in the packet of cheese sauce. And you have your Mac and Cheese! Another nice item to have in the pantry. Easy to prepare, nothing like good old-fashioned Kraft Mac and Cheese! Container makes 1 serving. Love these Kraft Mac and Cheese! For Dessert/Snack later tonight a bowl of Skinny Pop – Pop Corn along with a Coke Zero to drink.

 

 

SeaPak JUMBO BUTTERFLY SHRIMP

– Keep frozen until ready to prepare.
– Due to differences in appliances, cooking times may vary and require adjustment.
– Microwaving not recommended.
– For food safety this product must be cooked to an internal temperature of 165°F
– Caution – Product will be hot!
PREPARATION:
BAKE
* preheat oven to 425°f.
* arrange frozen shrimp in single layer on baking sheet so shrimp are not touching.
* for full package, bake 13 to 14 minutes.
* for best results, turn product over halfway through cooking.

FRY
* preheat oil to 350°f.
* place frozen shrimp in fry basket.
* for full package fry 2 minutes and 30 seconds to 3 minutes.
* drain on absorbent paper before serving.

Nutrition Facts
Serving Size about 4 shrimp
(3oz/84g)
Servings Per Container about 3
Amount per Serving
Calories 220 Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 70mg
Sodium 340mg
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 0g
Protein 12g

https://www.seapak.com/products/jumbo-butterfly-shrimp

 

 

 

Kraft Macaroni and Cheese Dinner, Whole Grain, Original Flavor

Made with 50% whole grain. 19 g of whole grain per serving (nutritionists recommend eating at least three one-ounce equivalents of whole grain products per day [about 16 g whole grain per serving or at least 48 g per day]. One serving of this product contains 19 g whole grain, approximately 39% of the minimum daily amount). Ready in 3.5 minutes. Just add water.

Nutrition Facts
Serving size (in container): 1 package (1)
Calories 220
Calories from Fat 35
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol less than 5mg 2%
Sodium 460mg 19%
Total Carbohydrate 40g 13%
Dietary Fiber 3g 12%
Sugars 6g
Protein 5g

Kitchen Hint of the Day!

July 20, 2017 at 5:25 AM | Posted in Kitchen Hints | Leave a comment
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Scallops……..

 

When buying Scallops – Buy Scallops that are a creamy ivory; coral, if attached, should be bright orange. If they are too white, they may have been soaked in water to increase the weight.

Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

July 16, 2017 at 5:04 PM | Posted in Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese

 

For Breakfast this morning I prepared an Egg Beater’s Egg White Cheese Omelet, I used Sargento Reduced Fat Shredded Sharp Cheddar Cheese. I also prepared 2 Jimmy Dean Turkey Breakfast Sausage Links, toasted a slice of Healthy Life Whole Grain Bread, and my morning cup of Bigelow Decaf Green Tea. Breakfast is served! Had a high of 56 outside today but showers moved in later in the day, not bad for a February Winter’s day! After Lunch I went over to spend a few hours with dad at rehab. He has really been doing good in therapy! Eating good and building his strength back up. If he’s able to come home he has to exercise a bit or he’ll end up right back in the Hospital. So we’ll see. Back home did a load of laundry and cleaned up around the house a bit. For Dinner tonight its Leftover – Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf Bread.

 

As usual when I make the Shrimp w/ Pasta Roni – Parmesan Cheese dish I have the leftovers the next day. So for Dinner tonight its Leftovers! Below is the original post of Shrimp w/ Pasta Roni – Parmesan Cheese and Italian Round Loaf, which contains ingredients and directions.

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Shrimp w/ Pasta Roni – Parmesan Cheese

July 15, 2017 at 5:07 PM | Posted in pasta, Pasta Roni, seafood, shrimp | Leave a comment
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Today’s Menu: Shrimp w/ Pasta Roni – Parmesan Cheese

 

 

To start my Saturday morning off I toasted a Healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. Also made my morning cup of Bigelow Decaf Green Tea. Started a load of laundry for Mom. Outside it’s mostly sunny, 82 degrees and not quite as humid. After Lunch I repaired a shelf in the shed and then got the clippers out and trimmed the vines along the driveway. For Dinner tonight I prepared Shrimp w/ Pasta Roni – Parmesan Cheese.

 

 

 

 

For the Shrimp part of the dish I used Kroger Brand Jumbo Shrimp. I had them in the freezer so I let them thaw overnight in the fridge. I love Shrimp and all Seafood. For the Shrimp; I started by rinsing the Shrimp off in cold water and letting it dry in a colander. Using a medium size skillet, that I sprayed with Pam Cooking Spray and a 1 tablespoon of Extra Virgin Olive Oil, that I heated on medium heat I cooked the Shrimp. I seasoned them with Old Bay Seasoning. Cooked them 2 minutes per side, turning the Shrimp once. And as the Shrimp was cooking I started to prepare the Pasta.

 

 

 

 

I’ve prepared this many times now, sometimes I make it using Chicken but Shrimp is my favorite. Pasta Roni – Parmesan Cheese. It comes with the Pasta Parm Sauce and I added; 1 1/3 cups of water, 2/3 cups of 2% milk, and 2 tablespoons of Blue Bonnet Light Butter. Then to prepare it; In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil. Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently. Sauce will be thin. Let stand 3-5 min. to thicken. There’s 2 servings per box. Nice seasoning and the Parmesan Sauce is very flavorful. I topped the Pasta with some Kraft Reduced Fat Grated Parmesan Cheese and the Shrimp. Too good, this makes one delicious Shrimp and Pasta Dish! Love these Semi-Homemade Meals! I also reheated a couple of slices of La Brea Multi Grain Bread. I’ll be having the leftovers for my Dinner tomorrow night! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

Pasta Roni – Parmesan Cheese
Inspired by the flavors of Italy, our Pasta Roni® Parmesan Cheese flavor blends angel hair pasta in a Parmesan cheese sauce with other natural flavors your whole family will enjoy. This flavorful dish is the perfect complement to your family’s favorite Italian recipes.

What You’ll Need
1 1/3 cups of water
2/3 cups of milk
2 tablespoons of margarine*
What You’ll Do:
In a medium saucepan bring water, milk, margarine or butter to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil.
Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently.
Sauce will be thin. Let stand 3-5 min. to thicken.

http://www.ricearoni.com/Products/Pasta_Roni/classic_favorites/Angel_Hair_Pasta_

Homemade Pizza Recipes

July 12, 2017 at 4:58 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Homemade Pizza Recipes! It’s everyone’s favorite, Pizza! Pizza made healthier and Diabetic Friendly. Delicious Pizza recipes like; Thin-Crust Pepperoni and Vegetable Pizza, Steak and Mushroom Phyllo Pizza, and Everything Pizza. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Homemade Pizza Recipes

Pizza doesn’t have to be guilt-by-the-slice. Feel good about eating your favorite comfort food with these homemade pizzas and calzones. Whether featuring homemade pizza dough or light, convenient substitutes like pitas, tortillas, or lettuce, all of our healthy pizza recipes are delicious and diabetes-friendly.

 

Thin-Crust Pepperoni and Vegetable Pizza

Want homemade pizza any night of the week? Take the time and mess out of the mix by using a whole grain tortilla for the crust. Then top with a roasted red sweet pepper sauce and all of your favorite veggies. Three pieces of pizza (one serving of this recipe) never tasted so satisfying!…….

 

Steak and Mushroom Phyllo Pizza

Phyllo dough gives pizza a unique low-carb spin. Packed with protein and heart-healthy fats, this gourmet-style pizza is a guilt-free treat……

 

Everything Pizza

Whole wheat flour, cornmeal, and flaxseed meal make this tender, thin pizza crust distinctive and diabetes-friendly. Here we top it with the works: Kalamata olives, ground beef, turkey pepperoni, mushrooms, peppers, spinach, thinly sliced red onion, and — of course — reduced-fat mozzarella cheese…….

 

* Click the link below to get all the Homemade Pizza Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/homemade-pizza-recipes

Kitchen Hint of the Day!

July 10, 2017 at 5:29 AM | Posted in Kitchen Hints | Leave a comment
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Buying Shellfish………

 

When buying live mussels or clams, choose those with tightly closed shells. Avoid any that will not close if tapped, and those with broken shells, since they may be dead and could therefore cause food poisoning if eaten.

Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

July 8, 2017 at 5:13 PM | Posted in fish | Leave a comment
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Today’s Menu: Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

 

 

 

For Breakfast on this Saturday morning I cooked up some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar, and finally a Sunnyside Up Fried Egg. Also toasted a slice of Aunt Millie’s Light Whole Grain Bread and a cup of my Bigelow Decaf Green Tea. I had seen a similar Hash Brown dish like this on Food Network’s Dinners, Drive – In’s, and Dives. It looked delicious and I gave it a try, and it is delicious!

 

 

After I had Breakfast and did the dishes I went to McDonald’s to pick up Breakfast for Mom and Dad. It’s not quite as hot out, 81 degrees but still a tad muggy. We had one strong storm move through our area late yesterday. Some areas are still without power and other areas are flooded. So after Breakfast I had some cleaning up to do outside, a lot leaves, limbs, and garbage. For Dinner tonight it’s Red Snapper! I prepared a Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato.

 

 

I purchased a beautiful Red Snapper Fillet while at Kroger the day before. I’ll be preparing it by a new recipe I found on the Taste of Home website, Herb-Crusted Red Snapper. I’ll need the following; 1 tablespoon Progresso Italian Style Bread Crumbs, 1 teaspoon Dried Basil, 1 teaspoon Hungarian Paprika, 1/2 teaspoon Sea Salt, 1/2 teaspoon Fennel Seeds, 1/2 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper Flakes, 1 Red Snapper fillets, and 2 teaspoons Extra Light Olive Oil. I only had 1 fillet of the Red Snapper, the original recipe and ingredient amounts are for 2 fillets. I only used 1/2 of amount of the above ingredients.

 

To prepare it was very easy. To start; In a food processor, combine the first nine ingredients; cover and process until Fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. So easy and quick to prepare this. The crust was excellent and provided great flavor while the Snapper remained moist.

 

 

 

For the Corn I used my favorite, Green Giant Mini Ears of Sweet Corn. You can not beat this for frozen or not frozen Ears of Sweet Corn. It’s frozen, so it rare it goes bad, prepared in 10 minutes, and some of the Sweetest Corn on the cob you’ll find! Topped it with some Morton’s Lite Salt and I Can’t Believe It’s Not Butter.

 

 

 

 

I also had a Baked Russet Potato. Topped this with McCormick Grinder Sea Salt and Peppercorn Medley and some I can’t Believe It’s Not Butter. Any Potato Dish works for me! For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper.

 

 

 

 

 

 

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.

 

 

 

HERB-CRUSTED RED SNAPPER RECIPE

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
MAKES: 2 servings
TOTAL TIME: Prep/Total Time: 25 min

Ingredients
1 tablespoon dry bread crumbs
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Directions
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Facts
1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

http://www.tasteofhome.com/recipes/herb-crusted-red-snapper

Crunchy, Colorful Salads with Protein-Packed Ingredients

July 8, 2017 at 5:34 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Crunchy, Colorful Salads with Protein-Packed Ingredients. Kick up those salads to new levels with these Diabetic Friendly recipes. recipes like; Lobster Roll Salad with Bacon Vinaigrette, Lemon-Lime Chicken, Kale, and Mango Salad, and Buffalo-Spiced Steak Salads with Blue Cheese Dressing. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Crunchy, Colorful Salads with Protein-Packed Ingredients

Eating a salad shouldn’t feel like punishment. Our diabetic salads are tasty, filling, and feature a variety of healthy ingredients that keep you feeling full and satisfied. Piled high with sources of lean protein and vegetables, our salads are so good your body will thank you.

 

Lobster Roll Salad with Bacon Vinaigrette

Get ready to share photos of this gorgeous salad with your friends. They’ll want to come over and try this gourmet-worthy meal for themselves. The recipe yields six servings, so there‘s enough to go around…….

 

Lemon-Lime Chicken, Kale, and Mango Salad

This superfood salad is packed with nutrition: protein, calcium, vitamin C, vitamin A, antioxidants, and potassium. This diabetes-friendly meal also sneaks in fresh blueberries and hazelnuts for added flavor and health benefits…….

 

Buffalo-Spiced Steak Salads with Blue Cheese Dressing

If your family balks at the idea of salad for dinner, break out this beefy recipe that features its own homemade blue cheese dressing. You can even fire up the grill before placing the spicy grilled steak slices on a crisp bed of mixed greens. …….

 

* Click the link below to get all the Crunchy, Colorful Salads with Protein-Packed Ingredients
http://www.diabeticlivingonline.com/diabetic-recipes/salad/crunchy-colorful-salads-protein-packed-ingredients

Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas

July 7, 2017 at 5:04 PM | Posted in seafood, shrimp | Leave a comment
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Today’s Menu: Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas

 

 

To start the day I prepared a Poached Egg, an al fresco Chicken Sausage, and served it all on a toasted Healthy Life Whole Grain English Muffin. Also had a cup of Bigelow Decaf Green Tea. Started a couple of loads of laundry for Mom after Breakfast. More rain and thunder storms out there today, 87 degrees and the humidity was at 82%. After Lunch I went to a local hospital to see a friend of mine. He’s not doing good at all. He has Stage 4 Lung Cancer. It just tears me up seeing people suffer from Cancer. Not a lot to do at this point but pray for him and the family. Back home not a lot going on. For Dinner tonight its Fried Freshwater Shrimp w/ Roasted Purple Asparagus, Golden Hominy, and Blackeye Peas.

 

While at Kroger yesterday I picked up some more of the huge Freshwater Jumbo Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 

 

Poured about 1 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning!

 

 

I prepared 3 side dishes with the Shrimp, Mom and Dad love side dishes! So for one side I picked up more of the Purple Asparagus at Mejier. It tastes like Green Asparagus but it’s less fibrous and sweeter due to a higher sugar content. I prepared it the same way as the Roasted Asparagus I’ve made before. I’ll need; 1 bunch of Purple Asparagus (fibrous bases removed), 1 Tablespoon of Crumbled Bacon or Bacon Bits, Ground Garlic Salt, Sea Salt, Freshly Ground Black Pepper, and 1 tbsp Extra Light Olive Oil. To prepare it is easy; Preheat the oven to 400F. Place asparagus in a baking tray sheet. Add the bacon, garlic salt, salt, pepper, and olive oil and toss to coat. Bake for 12 minutes. Remove from oven. Cool a couple of minutes and serve! Comes out tender and that slight sweet taste to it. Really like the Purple Asparagus over the Green Asparagus!

 

For a second side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden Hominy, and its been a while since I’ve any. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!

 

 

For the last side I prepared a can of Glory Foods Blackeye Peas. I just emptied the contents into a medium sauce pan. Then heated to a slow boil and then turned the heat down to a simmer, heated until ready to go. I love Blackeye Peas. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Purple Asparagus

Purple asparagus is a similar in appearance and flavor to both white and green varieties as its original cultivar came from green asparagus. Its differentiated by its violet hued stems and conical crowned tips, however its feathery foliage is still green. Its attractive violet coloring is only skin deep as its flesh is pale green to creamy white. It is inherently less fibrous thus more tender than other asparagus types. Also, its preferred sweetness is due to its twenty percent higher sugar content than other asparagus varieties. Cooked purple asparagus develops flavorful notes of artichoke, barley and almonds. Purple asparagus has the highest levels of anti-oxidants among the asparagus varieties.

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