White Asparagus
White asparagus is the same variety as green asparagus but it is grown in a different, labor-intensive process and never exposed to sunlight. It is usually covered by mounds of dirt so that the tips don’t get any light. Without the sun’s rays, it is not able to form chlorophyll, which is why it does not turn green.
White asparagus has long been a delicacy in Europe and celebrated throughout springtime with festivals and events. It is slightly milder, more delicate, and sweeter than its green counterpart, with a hint of nuttiness.
Since white asparagus is grown under the soil, it can be more tender than green asparagus, but its skin is a little tougher. The tougher skin means that you will want to peel it off (like you would a carrot) before cooking. You will also want to trim the woody ends.
Crystal Valley imports its white asparagus spears from Peru and we are one of the largest white asparagus importers in the United States.
Click Here to Learn How to Prepare White Asparagus
Tips for Selection
Look for stalks that are straight, have smooth skin, are firm and have a dry and tight tip.
How to Store
Wrap the ends of white asparagus in a damp paper towel and refrigerate.
Health Benefits
- Excellent Source of vitamin C
- Good source of vitamin A
- Free of fat, sodium, cholesterol