If you want to know more details about how to cook asparagus, please look at the following link. It is very informative.
http://www.recipetips.com/kitchen-tips/t–817/all-about-asparagus.asp
White asparagus is greatly prized in Germany, Holland, Italy and France and most of Europe but not very common in the US. White asparagus is actually asparagus that are grown under mounds of earth to protect its pale stalks from the sunlight inspired chlorophyll that would otherwise turn them green. Underground, the asparagus often grow fibrous and woody stems so they need a long cooking time compared to green asparagus and their skins tend to toughen. This is the reason that white asparagus is always peeled before cooking. The overall cooking time depends on the age and thickness of its stalks, but it is always considerably longer than the green variety – particularly since, white asparagus is never eaten crisp.
This recipe comes from the Auberge de…
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Maison Travers 
The UK IN common with the US favours the green. I must admit to being shy of trying the white as a result but given my trust in your excellent taste and judgement I’ll pop some in my basket and give this a whirl
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Personally I prefer the green ones but eat both happily and use the white ones in a few special recipes. Do give them a try.
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I adore the greens and I will try these. I’ll use exactly this recette because I really don’t want to risk disappointment and I genuinely do trust you.
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Thank you, I really do appreciate your confidence in me.
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You’ve reminded me that I’ve never had white asparagus. I’ll have to go and look in the Boqueria and buy some 🙂
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Oh, you must try and then you can compare. White are available now in the Dordogne but I will not find green ones for a few weeks.
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They must be here in Barcelona, if you have them in France and there are fantastic little artichokes on sale here now.
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Thank you for another delicious recipe. I have only eaten green asparagus and have a small patch of them growing in the vegetable garden. Perhaps when their numbers increase I can attempt to grow some white ones. Warm regards, Elizabeth
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I have never tried to grow asparagus. I am very much a newbie at at a potager and last year stuck to tomatoes, salad and courgettes.
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Hell Nadia,
If you can grow tomatoes, then you can grow asparagus. They’re relatively easy, but the corms take some time to establish and divide in order to get a decent harvest, unless you are in the position to by a lot of them at once. As soon as their little shoots poke their heads into the daylight, I protect them from intruding rabbits at our country property and possums in our city garden. We’ve yet to grow them in France. – perhaps next year. It is necessary to watch asparagus very carefully because of their fast growth rate which requires them to be harvested relatively quickly. I’ve found the link below helpful. Bonne chance.
http://www.yates.com.au/vegetables/grow/how-to-grow-asparagus/#xmcr35HYOdkbilDf.97
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Thank you so much. I will give them a try this year.
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Just looking at your photo made me hungry! I love asparagus, this recipe I have to make. Thanks for the inspiration!
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