Attack of the albino asparagus

It’s official, asparagus season has begun (and in this part of the world, it really is an official matter). Growing up in the US, I was only familiar with the green kind, but here in Europe the white variety is much more popular. From what I understand, they are basically the same species, with the difference being that the white ones are grown completely in the dark.

There are a few important differences as far as preparation goes, though. Green asparagus is more tender and appealing when the stalks are thin, and big spears are considered less desirable. Fat white asparagus doesn’t seem to carry the same stigma as fat green stalks; in fact it is advantageous in that it offers less surface area to peel.

That’s the other important difference: white asparagus has to be peeled. It’s easy enough to do: just take a regular vegetable peeler and give the entire stalk a once-over after you’ve snapped off the inedible end. Stop peeling a couple centimeters below the head.

Beyond that, they can be prepared much like green asparagus. We had some steamed white asparagus for dinner the other night, seasoned with only salt and pepper. They were divine.

Tags: asparagus, cooking, dining, food, healthy eating, seasonal vegetables, vegan, vegetables, vegetarian, vegetarian dining, white asparagus