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Inventory, 11 lbs : 5.00
This item was last sold on : 06/11/18
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White asparagus spears are pearly white, thick and rounded. Measuring about 6 to 8 inches in length with rounded, tapered tips. Their flavor is mild and slightly herbaceous with nutty, earthy notes of artichoke and fresh white corn.
White asparagus is available year-round.
White asparagus, botanical name Asparagus officinalis, is a member of the Liliaceae family. White asparagus is derived from the same varieties as green asparagus, however its growing method separates it from other varieties; while being cultivated, it has never seen the light of day: soil is mounded over the asparagus plants to prevent the sun's rays from producing chlorophyll as they grow. Therefor it matures without color, making it the albino version of asparagus. When the slightest sight of a tip protrudes from the earth, the plant is picked.
White asparagus offers a lower amount of antioxidants than regular asparagus, a result of the lack of chlorophyll. Rutin, ascorbic acid, tocopherol, glutathione and ferulic acid are all found present in White asparagus along with vitamins B, A and C. White asparagus contains a high amount of non-essential aspartic acid, which was named after asparagus, the source of which it was first isolated.
As it hasn't received the nutritional elements of light, white asparagus is more brittle than green asparagus and must be used soon after harvest or the spears quickly turn fibrous and bitter, rendering them inedible. White salad asparagus are tender and sweet, and can be eaten raw or cooked. Saute chopped white asparagus with shrimp or scallops, or cook quickly in brown butter and serve as a side. Thinly slice the asparagus spears on a diagonal, then toss with chopped watercress, shaved pecorino romano and vinaigrette. Fill a tart shell with beaten eggs, milk and cheese, then top with chopped white and green asparagus and bake. Blanche asparagus spears and toss with fried potatoes and cheese, then serve as a side dish. White asparagus will keep, dry and refrigerated, for up to 10 days.
Asparagus is native to most of Europe, northern Africa and western Asia. Though widely found growing wild it is has been cultivated as a vegetable crop for centuries. As it was historically found growing in maritime regions, it prefers sandy weedless soils. Adding saline to soil to replicate this habitat can allow for fertile soil conditions. The agricultural downside, though, is that most other edible vegetation does not thrive in sandy soil conditions. Cultivated and wild asparagus thrive in temperate regions of North America and Western Europe.
Recipes that include White Asparagus. One is easiest, three is harder.
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