Popcorn--and Purple Asparagus?

Flavored popcorn is getting to be as imaginative as ice cream. From the Nut Kettle Candy Kitchen in Palm Desert, for instance, you can get boysenberry-pecan, macadamia-chocolate, honey-hazelnut and chocolate-peanut butter.

The 23-year-old company started its business with Golden Butter Nut--popcorn, pecans, almonds and cashews in a rich-tasting, buttery coating. Boysenberry-pecan was developed for Knott’s Berry Farm, and lemon-jelly bean was devised to honor former President Ronald Reagan.

The line has expanded to flavored nuts, chocolates, specialty coffees and cakes, but popcorn confections are still the main attraction, and a view kitchen allows visitors to see how they are made. Last year, more than 60 tons of the sticky treats were produced.

Nut Kettle popcorn is not distributed in Los Angeles, but the company ships directly to Bristol Farms, which sells the seven-ounce sacks for $2.89.

Nut Kettle Candy Kitchen, 111 Town Center, Palm Desert, (619) 779-1968.

California Treats in Glendale also supplies a line of fancy popcorns to Bristol Farms and to Pavilions, Irvine Ranch Farmers Market, some department stores and other outlets. Flavors include cashew-krunch, macadamia-coconut krunch, honey-nut, granola and pistachio. A newer flavor, salsa ole, is a non-sweet novelty that might do well for Cinco de Mayo.

And diet watchers can look forward to the release of “naked popcorn,” which will be processed with canola oil instead of butter and seasoned with light salt. The candy corns are $2.45 for a seven-ounce bag at Bristol Farms.

Chilean peaches are now gone, and so are New Zealand peaches, which Ralphs carried briefly to replace the Chilean fruit. Produce buys to look for this week include California strawberries, artichokes and lemons. Asparagus is staying steady at about $1.99 a pound at Ralphs and other supermarkets; it’s cheaper at places such as Fedco.

Purple asparagus has been making a spectacular appearance at upscale markets such as Bristol Farms and Gelson’s. Selling for twice the price of green asparagus, the beautifully colored stalks taste the same but maintain an interesting earthy hue when cooked.

Alan Pollack of Coosemans L.A., dealers in imported and specialty produce, says the asparagus comes from a small grower in Holt, Calif. “This is the first year we’ve been able to have some sort of availability,” he says. But supplies are limited, and the season ends this month. Let’s hope for lots more of this unusual vegetable next year.