White Asparagus

White asparagus comes from the process of etiolation, which is the deprivation of light.

Botanical Name: Asparagus officinalis, is a member of the Liliaceae family.
Common Name: White gold, edible ivory, also referred to as the royal vegetable.

Dirt is kept mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green colour to the stalks. The much rarer white asparagus has a milder flavour and a softer texture. Farmers cover the stalks with soil as they grow, which prevents sunlight from reaching the shoots. This retards the development of chlorophyll (which makes plants green), resulting in the delicate creamy colour.

White asparagus is more tender, and has its own distinct aroma. Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. 

Available in 150 g bunch.

Storage and Usage

  • Select: Firm, straight, smooth stalks with tight closed tips. The stalks should not be dried out at the end or the stalk should not be limp. 
  • Store: Wrap the end of the stalks in wet paper towel and place in a plastic bag.
  • White asparagus are good because they are fat free, saturated fat free, cholesterol free, excellent source of Vitamin A and Vitamin C.
  • As a soup, steamed with a lemon and olive oil dressing or hollandaise.