Description
Pure white, tender, and fiber-free, these asparagus are harvested between April and June in Navarra, Spain, where the world's best crop is grown. And in order to protect their properties and aromas, they are scalded just before peeling.
One of the reasons white asparagus has always been classed as a luxury food is its method of cultivation: someone has to be constantly on hand to watch over those banks of earth to make sure the asparagus doesn’t break through. The harvesting of white asparagus is one of the most arduous and laborious because it has to be done by hand—every spear of white asparagus is picked piece by piece.
Pure white asparagus never sees daylight during its growth, which is why it is white. It grows under rows of banked earth that are broken open only when the farmer calculates the asparagus is ready for harvesting.