White asparagus is delicate yet hearty, with a distinctive yet with a subtle nutty flavour… a contradiction in your mouth and very different than its green cousin. This delicacy is often difficult to find in the US, predominantly grown in France, Germany, Switzerland, the Netherlands, Spain, Greece, and Peru. I am partial to the stems raised in Provence. Growing white asparagus is more laborious than growing other colorful varietals, as they are cultivated entirely in the dark, underground, which gives them their tough outer peel and light color and makes them more expensive.

In season for only a short time: March through May. Why go to all the trouble and cost? White asparagus is delicious. I find it meatier and sweeter than its green and purple counterparts. There are many ways to prepare and enjoy them. You can braise, roast, grill, and poach them, but no matter how you prepare them, you must first peel the tough stalks. I am partial to simply blanching them and serving them with a simple vinaigrette drizzle. It best enhances the taste.

Pair with a Dry German Riesling or Weissburgunder (Pinot Blanc). These wines offer a freshness contrasting the mellower white asparagus notes.

Sante’!