White vs Green Asparagus

White and green asparagus require very different cooking approaches. White asparagus, grown underground and shielded from sunlight, has a tougher, more fibrous exterior and needs significantly more cooking time than green asparagus. It should be peeled from below the tip and cooked until tender but not floppy or watery. Green asparagus, by contrast, cooks quickly in butter or by blanching and needs only a few minutes to reach the ideal point where it is cooked through but still has a slight bite. White asparagus works beautifully pickled for added crunch and acidity, while green asparagus is best showcased with butter-based preparations that enhance its grassy, fresh flavour.