What is it?

A cultivated member of the lily family, tender stalks of asparagus signal the arrival of spring. While green asparagus is most common, the white variety is especially prized in Europe. To grow white asparagus, farmers mound soil over the stalks to keep sunlight out; because the spears develop in darkness, they don’t produce chlorophyll, so they never turn green. Their skin is slightly tougher and their flavor is milder than green asparagus.

Kitchen math:

1 lb. fresh = 12 to 20 spears (depending on size) = about 3-1/2 cups chopped

How to store:

Stand asparagus bundles in about an inch of water or in a jar or a shallow tray and keep them in the refrigerator. Cook asparagus within two days for the best flavor.

Recipes