White asparagus is also known as white asparagus because it is grown underground and the lack of exposure to the sun prevents the formation of the green plant pigment chlorophyll. During cultivation, so-called earth dams are pushed up and covered with a tarpaulin so that the asparagus spears are not exposed to the sun’s rays. Harvest-ready white asparagus can be recognized by small cracks forming in the ridges. If you let the head grow out of the ground, it turns purple. When growing asparagus, it is important to push the ridges correctly and harvest them steadily so that the spears get onto your plate at the right time.
It is assumed that asparagus originally came from Eastern Europe and Asia. Even today it still grows there in its original and wild way. Today it is cultivated around the world and delights us with its incomparable taste. In Europe, the main growing areas are France, Spain, Greece and Germany.
Due to the many growing areas in the world, asparagus is available at any time of the year. In Germany, however, the official asparagus season does not begin until April/May and lasts until June 24th. (However, thanks to new cultivation methods, there are already asparagus in March.)
Asparagus has a light but species-typical taste with a bitter note. This can be reduced somewhat by boiling it in slightly sugared water. White asparagus must always be peeled whole and the woody ends removed.
The white vegetable variant is traditionally served with potatoes, ham, and hollandaise sauce or melted butter. However, it is also a perfect accompaniment to soups, casseroles, or salads. The asparagus soup or alternatively our asparagus soup with topping is particularly popular.
White asparagus should be stored in the vegetable drawer of the refrigerator at 4-8°C. Under these conditions, it will keep for a day or two. It is best to wrap it in a damp tea towel as well. You should never store asparagus in foil or plastic bags. Already peeled asparagus will keep in the fridge for a day at most. Of course, the vegetables can also be frozen. To do this, it should be peeled beforehand. Blanching is not essential. The white sticks survive nine months of storage without any problems.