White Asparagus

Wholesale White Asparagus

White asparagus is the same plant as green, grown differently. The spears are kept covered with soil so they never see light and never produce chlorophyll, which leaves them pale, thick, mild and noticeably more tender. In Northern Europe its arrival is a genuine seasonal event, and menus there are built around it for a few weeks each spring.

How It Differs From Green

Milder, sweeter and less grassy, with a faint bitterness at the base that is part of its character. The skin is tougher than green asparagus and is always peeled — from just below the tip all the way down, more thoroughly than most cooks expect. The peel and trimmings make an excellent stock for the sauce.

Selection

Spears should be uniformly ivory-white with tight, closed tips and no purple or green tinge, which indicates light exposure. They should feel firm and heavy, and squeak slightly when rubbed together — a genuine freshness test for this item. Dry, split or brown cut ends mean age.

Storage

Wrap in a damp cloth and hold at 34–38°F, or stand upright in shallow water as with green asparagus. Keep it away from light, which will tinge the tips. Expect three to five days.

In the Kitchen

The traditional treatment is gentle: simmered in salted water with a little sugar and butter, served with hollandaise, brown butter or vinaigrette, often with new potatoes and ham. It also roasts well. Because the season is short and the item is instantly recognizable, it works better as a menu special than as a fixed listing.

Nutrition

A good source of folate, vitamin K, fiber and potassium. Fat free, cholesterol free and very low in sodium.

Order White Asparagus Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.