White asparagus is very popular in Europe, where it is also known as spargel, which is the German name for asparagus. As most asparagus in Germany is white, they usually call the green one grüner Spargel. Beside Germany, it is also widely appreciated in Netherlands, France and Belgium. Germany is a big producer of asparagus and they call it the Royal Vegetable.
During the ’60s it was commercially grown in California, but now it can be found in cans or as a pricey, fresh import during a few short months when it is harvested, from late April to early June.
California growers stop producing the white asparagus because it is highly labor-intensive crop so producers from Taiwan took over the industry due to their much lower labor costs.
White asparagus is also called the king of darkness because it grows underground and sometimes it is even referred to as white gold. It is special for how it is produced. It is cultivated by depriving the plants light. The plant is covered with dirt while growing to keep it in the dark. That way the plant cannot produce chlorophyll so the stalks don’t get their green color and remain white. This process of growing white asparagus is called etiolation.
So what effect does this process of production have on its flavor? Well, the white asparagus is slightly bitter, but tender, fibreless, soft and more delicate than the green one.
White asparagus requires more concern when it comes to preparation and storage. The chefs suggest storing it with the tips up in 3 inches of water with a little sugar, for three days maximum.
When preparing the spears for cooking, you can use the potato peeler to peel of the woody pulp and hard skin. Around 30% of the spear would be peeled but it can be used for making a soup.