White Asparagus

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Description

White asparagus is green asparagus that is grown underground or in the dark to prevent photosynthesis, which keeps it from developing chlorophyll and turning green. This process results in a milder, more delicate flavor and a tender texture, though its thicker spears have a slightly tougher outer layer that is often peeled before cooking. It is a seasonal delicacy in Europe, especially in Germany where it is highly prized and celebrated. Growing process Blocks sunlight: White asparagus is grown in mounds of soil, a process called "hilling," which keeps the spears in darkness. No photosynthesis: Depriving the plant of sunlight prevents it from producing chlorophyll, the pigment that makes plants green. Harvesting: Spears are harvested early in the morning when the tips just begin to emerge from the soil. Characteristics Flavor: It has a milder, more delicate, and less bitter flavor compared to green asparagus, with some nutty or herbaceous notes. Texture: The spears are often thicker and have a tougher outer skin that needs to be peeled before cooking. Appearance: The spears are a creamy, pale white color. Season and popularity Season: The season is short, typically running from mid-April to early June. Popularity: It is particularly popular and celebrated in Europe, with Germany famously having "Spargelzeit" (white asparagus season) and associated festivals.

Type

Root Vegetable