White European Asparagus
Estimated Inventory, lb : 0
This item was last sold on : 04/19/24
Description/Taste
White asparagus will vary in size, shape, and coloring, depending on the grade and growing environment. The spears are produced from underground rhizomes that send upright stems from the soil. These stems have a cylindrical, straight to slightly curved appearance, capped with a tapered tip. Young White asparagus shoots or stems are known as spears, and the spears will vary in thickness and length, depending on cultivation methods. White asparagus can reach up to twenty-five centimeters in length and .8 to 2 centimeters in diameter. The pale spears have smooth, taut, and firm skin and are topped with pointed, tightly closed heads. The skin is more fibrous than green asparagus and has a bitter taste. It is customarily peeled for culinary use. Underneath the surface, the flesh is dense, white to ivory, snappy, and crunchy, with a slightly woody, stringy, and fibrous consistency when raw. Once cooked, the flesh becomes soft, tender, and succulent. White asparagus releases a light, earthy, and sweet aroma. The flesh is edible once blanched and has a mild, subtly sweet, faintly bitter, nutty, and earthy flavor.
Seasons/Availability
White asparagus is available in Europe from the spring through early summer. Each region has varying harvest dates within this window, typically lasting only a few weeks.
Current Facts
White asparagus, botanically classified as Asparagus officinalis, is a seasonal delicacy belonging to the Liliaceae family. White asparagus is commercially produced across Europe and has been treasured as a prized culinary ingredient for centuries. It is important to note that White asparagus is the same species as green asparagus, but the pale spears are cultivated using specific methods to create their ghostly allure. White asparagus spears are traditionally covered in soil and a plastic tarp or covering to prevent sunlight exposure. This process is called etiolation, and the lack of sunlight keeps the spears from photosynthesizing and turning green. This covering also keeps heat, creating an ideal growing environment for the spears. White asparagus grows quickly, sometimes extending several inches in one day, and despite their shared heritage with green asparagus, chefs view these types of asparagus as distinct in culinary preparations. White asparagus is divided into graded bunches, and the spears are notoriously sold at premium prices due to their short season and labor-intensive cultivation. The spears are hand-harvested using a specialized tool to prevent damage and breaking, and the lack of sunlight during cultivation gives the spears a more delicate flavor. White asparagus is nicknamed “White Gold” throughout Europe, and the fleeting crop marks the changing of the season from winter to spring, allowing chefs and home cooks to utilize seasonal ingredients for fresh recipes.
Nutritional Value
White asparagus is a source of potassium to balance fluid levels within the body, calcium to protect bones and teeth, vitamin C to strengthen the immune system, and vitamin E to guard the cells against the damage caused by free radicals. White asparagus may also provide iron to develop the protein hemoglobin for oxygen transport through the bloodstream, magnesium to control nerve functions, fiber to regulate the digestive tract, copper to develop red blood cells, and other nutrients, including vitamin K, niacin, manganese, and B vitamins. Asparagus, in general, has been incorporated into various natural medicines throughout Europe as a natural diuretic and is thought to cleanse the kidneys, liver, and bladder.
Applications
White asparagus has a mild, subtly nutty, sweet, and bitter taste suited for cooked preparations. The spears should be washed well as they are cultivated and wholly immersed in soil, and tiny debris particles may be caught on the spear’s surface. Once cleaned, the spears must also be peeled to remove the bitter, fibrous layer. Peeled White asparagus spears are popularly boiled in a mixture of water, lemon juice, sugar, and butter. Once cooked and tender, the spears can be served as a simple side dish, tossed into salads, or mixed into grain-based dishes. In Italy, White asparagus is added to pasta, risotto, and thinly sliced as a pizza topping. The spears are also incorporated into ovi e sparasi, a traditional dish in the city of Bassano del Grappe in northern Italy. Ovi e sparasi is comprised of White asparagus spears being cooked and drizzled in an egg-based sauce. White asparagus is also often grilled, roasted, or sauteed throughout Europe or simmered into cream-based soups. The peels and bottoms of the spears can be used to make a soup stock. White asparagus can also be baked into gratins or creamy casseroles. In Germany, White asparagus is seasonally served with ham, potatoes, and butter or covered in Hollandaise sauce. The spears are also pickled as a tangy condiment or canned for extended use. White asparagus pairs well with meats such as duck, beef, rabbit, and poultry, herbs including parsley, thyme, rosemary, dill, and cheeses such as cheddar, Parmesan, and Taleggio, truffle, prosciutto, potatoes, and aromatics including garlic, shallots, and spring onions. Whole, unwashed White asparagus will keep for 2 to 4 days when wrapped in a damp cloth and stored in a loosely opened plastic bag in the refrigerator. Another storage method is to place the stems upright in a glass and fill the base with a small amount of water. This glass should be stored in the fridge. It is recommended to immediately consume White asparagus after purchase for the best quality and flavor.
Ethnic/Cultural Info
White asparagus season is known as Spargelzeit in Germany and is one of the most anticipated crops each year. The specialty asparagus is grown from Baden-Wurttemberg in Southwest Germany up to Brandenburg in Northeastern Germany and marks the beginning of spring, typically arriving in April. When in season, White asparagus can be seen in large piles at farmer’s markets, and the spears are also sold by vendors who construct roadside stands and pop-up carts throughout cities. It is said that over 125,000 tonnes of White asparagus is consumed each year in Germany, and the spears are sold under three different grades. The first grade, Extra Spargel, is the most prized and expensive asparagus. These spears typically reach 1.2 centimeters in diameter and are straight, white, thick, and plump. The second grade, Handelsklasse I, or HK I, averages 1 centimeter in diameter and may slightly vary in shape and coloring. The final grade, Handelsklasse II, HK II, are bent or curved spears less than 1 centimeter in diameter. These spears are often used for making soup stocks. In Schwetzingen, a city in Southern Germany, the production and popularity of White asparagus has earned the city a self-proclaimed title of the “White asparagus capital.” This region hosts several White asparagus festivals, food gatherings, specialized asparagus menus, and tours offering insight into the famed crop. Restaurants prepare White asparagus with boiled ham and potatoes, served with schnitzel, steak, or bratwurst, simmered into soups, or shredded and served with pancakes. Local grocery stores also have machines that will peel White asparagus to reduce preparation time at home. During the festivals, asparagus peeling contests are held along with a pageant to crown the White Asparagus Queen, a title given to the daughter of an asparagus grower to promote the crop. Beyond festivals, several Spargelstrasse or Asparagus roads have been designed for visitors to tour asparagus-centric regions. These guided roads feature stops at asparagus stores, restaurants, farms, and museums, all centered around the historical significance of white asparagus.
Geography/History
Asparagus officinalis is native to regions surrounding the Mediterranean Sea, including countries in Southern Europe, Northern Africa, and the Middle East, and can be traced back as early as 3000 BCE. Historically, wild plants produced thin and slender shoots, which were first documented in Ancient Egypt and used in religious offerings and rituals. The spears were also harvested from wild plants in Ancient Greece and Rome and were incorporated into herbal medicines. Asparagus was prevalent as a culinary crop across Europe around the 15th and 16th centuries. The hand-harvested spears were initially grown and reserved for nobility, but over time, they expanded in cultivation to all classes. The history of White asparagus is mostly unknown, as it is the same species as green asparagus but grown using different cultivation methods. Experts believe the practice of covering asparagus in soil to produce its signature white hues may have arisen in the 16th or 17th century. There are many theories and anecdotes tracing the origins of White asparagus, and most of these stories are connected to French and Italian regions. By the 19th century, White asparagus was cultivated across Europe as a seasonal delicacy, and blanched vegetables, in general, became a widespread trend in culinary markets. Several European regions also acquired IGP and DOP, both protections of origins, for cultivating White asparagus. Today, White asparagus is grown worldwide, but it is most prized in European markets. The seasonal spears are cultivated in Germany, Italy, France, England, Spain, the Netherlands, Greece, Belgium, and Switzerland and grown on a smaller scale in other European countries. European White asparagus is sold fresh through farmer’s markets, roadside stands, retailers, and distributors when in season. Outside its growing regions, White asparagus found in grocery stores is often canned, jarred, or pickled, though you may find it at some specialty stores during peak season.
Recipe Ideas
Recipes that include White European Asparagus. One
is easiest, three is harder.| The Stuffed Grape Leaf |
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White Asparagus with Sherry Shallot Dressing |
| Marc's Recipes |
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European White Asparagus With Truffles |
