Hypercolor Flashback: Purple Asparagus

purple asparagus pieces
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.

purple asparagus

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 puffy skirts, legwarmers, and fingerless gloves (wait..I must have missed something when those came back into circulation in 2008…). Hypercolor shirts were not fashion faux pas; in fact they’re scientifically fascinating. The amazing magical t-shirts changed colors when exposed to heat, which was accomplished by using thermochromic dye that, at high temperatures, resulted in a chemical reaction that subsequently altered the color of the t-shirt in the area where the heat was applied.

Me? I sported a pink hypercolor shirt that changed to white. My show-stopping outfit was completed with jeans, holes ripped in the knees, a t-shirt clip, Reebok Pumps, and an NKOTB pin that was the size of my head. Well, not that big, but you get the point. Let’s not forget the hair-do: side ponytail with poofed up bangs, probably perfected by Kris. It was something.

making risotto

I used my little purple hypercolor market treasures to make a shrimp risotto. Risotto is one of my favorite dishes to make, as you have a basic ‘no whammies’ technique and an end result that can be altered by adding any other ingredients you wish. Like ice cream, in a way. The worst part, to some, about making risotto is the time spent standing in front of the stovetop, stirring in the liquid. One thinks of all the other chores that could generally be accomplished while cooking – washing the prep dishes, getting the table set, watching a portion of a tv show, reading, etc. These things can’t be done while making risotto.

making risotto

You see, making top-notch risotto is accomplished by cooking your rice slowly by adding small amounts of liquid and stirring, thus releasing the starch molecules from the rice into the liquid. For this to happen, the rice must first get cooked briefly in fat, typically butter or olive oil. Once the rice is al dente, it’s removed from heat at which time you’re free. Free from the reigns of the stovetop, for one, but second, free to add whatever your heart desires – or whatever you’ve got lying around in need of being eaten. On the other hand, if you’re adding something like shrimp, you can cook the shrimp in the risotto, but you’ve got to hang around that stovetop a tad longer. Trust me, for this dish, it’s worth it.

shrimp and asparagus risotto

This particular recipe is one of my favorite risottos so far. You can’t really go wrong by adding shrimp, but the addition of light, bright Greek flavors such as feta and dill is what really does it for me. And to believe I used to hate dill – now I can’t see how one could not adore such a fresh, feathery, aromatic herb. An herb that, while having quite the affinity for salmon, surely doesn’t dislike shrimp in the least. And I’m sure regular ol’ asparagus would work if you can’t locate the purple variety.

So for you? What’s your favorite risotto recipe, or are you a stranger to this Italian delicacy? If so, this recipe will be a perfect first step – so try it out and let me know whatcha think!

Greek Shrimp & Purple Asparagus Risotto
Adapted from Cooking Light, May 2009; serves 4

3 cups low sodium chicken broth
1 cup water
2 t olive oil
2 vidalia onions, small dice
1 cup Arborio rice
2 cloves garlic, minced
8 oz purple asparagus, cut into 1″ pieces
1 lb peeled & deveined shrimp
1/2 cup crumbled feta cheese
1 T fresh dill, chopped finely
2 T lemon juice
salt & pepper


  1. Bring broth & water to simmer over medium heat in medium saucepan; keep warm-hot but not boiling
  2. Heat oil in large saucepan (or Dutch oven) over med-hi. Add onion and saute 5 min. Stir in rice and garlic, saute 1 min. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (~30 minutes total)
  3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp is done, stirring constantly. Remove from heat and stir in cheese and remaining ingredients

4 thoughts on “Hypercolor Flashback: Purple Asparagus

  1. Scrumpy says:

    Hey! Just found your blog and enjoyed the asparagus talk. My hypercolor sweatshirt was purple and turned pink. It was badass. I think I had it during the time when I was tight-rolling my jeans and stuffing the bottoms into my white tube socks.

  2. Emily says:

    I got purple asparagus at the farmer's market last weekend but just ate it plain. I might get some more this weekend and make risotto!

  3. Kristin says:

    aahhh, the hypercolor shits were the best invention ever! Mine was purple and turned pink. Oh how i miss the 80's.

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