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White Asparagus is more tender than green Asparagus, but also more expensive because it requires more work to produce. Earth has to be constantly heaped up around the spears as they grow, to prevent exposure to sunlight which would turn them green.
Fresh White Asparagus is more common in Europe than it is in North America. In North America, White Asparagus from China in tins is more common. Wherever it does appear for sale fresh, it is substantially more expensive than green Asparagus.
Foodophiles consider it a delicacy (naturellement), though with your eyes closed you'd be hard-pressed most times to detect any taste difference from green asparagus.
Cooking Tips
Snap the asparagus to break off the woody end at the bottom. White asparagus eaten raw doesn't need to be peeled, but cooked white asparagus does as the skin will go tough and get stuck in your teeth. Canned, cooked varieties will already have been peeled.
History
The cultivation technique for White Asparagus was developed during the 1800s, when growing white vegetables was in vogue.
Also called:  Belgian Asparagus
See Also
Blanch
Other entries for Asparagus
Purple Asparagus, Sprue Asparagus, White Asparagus, Wild Asparagus
Other entries for Vegetables
Agave, Artichokes, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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