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White Asparagus

Apr 25, 2019

 This variety of asparagus grows in the dark, and conversely, it gets a white hue.

Appearance & Flavor
You'll know the white asparagus when you see it-they are bright white with thicker and more rounded tips than other varieties. As it doesn't see the light of day, it is more brittle than its green counterparts. You'll also need to eat them quicker since they tend to get stringy and bitter faster. They have a mild, nutty flavor that some say has undertones of artichoke or white corn. Make sure the spears are firm and straight with closed tips. Also ensure they are not discolored or yellowed when you purchase them.

Ways to Enjoy
Want an Au Gratin that sets itself apart? Try this. They're tasty raw, roasted, sautéed, and blanched and even more tasty in salads, stir-fries, soups, pastas, stews, and dips.

Availability & Origin
Sometimes hard to come by fresh, white asparagus is more commonly found canned so it can be enjoyed year-round. They can be grown throughout the year, but the best flavor comes between February and June, April being its peak. China is the number one grower followed by Peru and Mexico. The US falls at seventh on the list-California, Michigan, and Washington being the top producing states.

When whole, wrap the ends in a wet paper towel and place them in a plastic bag and it'll last up to three days. Store cut pieces in the fridge in an air-tight container for about four days.


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