I went to one of Chicago’s local farmer’s markets last weekend, where the asparagus was piled on the tables in a matter resembling fresh-cut lumber. There were stacks of green and purple, yes purple, asparagus. And while I’d heard of it before, I’d never cooked with or eaten it. It has a higher sugar content than its green buddy and is more tender. The cool part is that, when you cook them thoroughly, they turn green on the outside, just like the inside. Maybe you aren’t so wowed by this, but the first thought that came into my mind was this: hypercolor. And I was mystified. Do ya’ll remember the hypercolor t-shirts? If not, well – first I am very sad about that, but second – I’ll give you a refresher. The hypercolor fad occurred in the late 80′s/early 90′s amidst a number of clothing faux pas, such as...
