Origin: France

• Description
• Applications
• Storage
• Recipe

• If you've never had white asparagus, it is exactly like green asparagus but without chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process). Its coloring is not necessarily white, rather an extremely pale cornflower yellow with an ivory white flesh. It's sweeter and more tender than the green variety. White and green asparagus are grown the same way but there is one huge difference in the process. White asparagus stalks are picked before they peek through the soil, they never see the sun. The green asparagus stalks are picked after they break through the soil and are exposed to the sun to develop chlorophyll, which is what makes them green.

• You can eat Asparagus white raw or cooked. It pairs well with the following foods: morel mushrooms, fennel, leeks, young lettuces, and citruses such as lemon and grapefruit. And the following foods complement the flavor of Asparagus white: olive oil, cream, eggs, butter, shallots, herbs such as thyme and basil, and grains such as brown rice, and quinoa.

• Store Asparagus white in a dry place in the fridge and they will keep for up to a week.

• Roasted White Asparagus

  Ingredients:

  1 bunch white asparagus (about 15 spears), ends removed and peeled
  3 tablespoons olive oil
  1/4 cup pine nuts
  Fresh dill - chopped
  Salt and pepper - to taste
  

  Instructions:

  1. Heat oven to 425 F. Line a baking sheet with parchment paper.
     
  2. Spread the asparagus out onto the sheet in one layer. Brush generously with olive oil. Season with salt and pepper.
     
  3. Sprinkle the pine nuts on top. Drizzle with the remaining olive oil.
     
  4. Roast for about 10 to 15 minutes, or until fork-tender and golden brown. Keep an eye on them.
     
  5. Serve topped with the fresh dill.