Contrary to what some think, research has shown that skinny stalks are not the most tender asparagus. Tenderness is very much related to how fast the asparagus spear grows, being tender when it develops quickly, as it will in warm temperatures. At The Asparagus-Apple Farm, we pick your asparagus fresh daily and handle it so as to maintain the highest quality possible. In response to considerable customer demand, The Asparagus-Apple Farm has been working for six years to develop the means of producing quality white asparagus, a European delicacy. Customer response suggests that this goal has been achieved, with restaurants and outlets on Vancouver Island and in Vancouver seeking white asparagus from The Asparagus-Apple Farm in Cobble Hill.
White asparagus requires different preparation and cooking methods than green asparagus.
Start lightly at the tip and peel deeper as you get toward the butt end. If peeling is done too timidly or cooking time is inadequate, the asparagus will be stringy. While there are special white asparagus peelers available in Europe, a potato peeler works fine. As with green asparagus, the more fibrous portion on the butt end should also be removed. Snap at its natural breaking point.