DescriptionPopular in northwestern Europe, white asparagus has style and flair. The plant is never exposed to sunlight, so it doesn't develop the chlorophyll that would turn it green. Peel off the tough outer layer and you'll find that the spears are more tender and subtle than their green cousins. The creamy stalks work best with the simplest flavors, such as a squeeze of lemon with either a little melted butter or drizzle of extra-virgin olive oil.
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