Asparagus has a long history going back as far as the first century.
We have records of it growing in ancient Greece, Rome and Egypt. Ancient Egyptians cultivated asparagus over 2,000 years ago for medical reasons and a legend says that it was so revered they offered it to gods in their rituals.
The rich solid color of the spear is consistent from its stem end to its delicate tip.
Asparagus always offers a dependable melting flavor.
White Asparagus has a tough, bitter peel that must be removed before cooking.
Asparagus could be steamed until tender; top with a delicate sauce, melted butter or a light seasoning.
Served hot or cold, stately white spears make a tasty side dish and a perfect accompaniment for fish.
Asparagus provides a good source of vitamin A, vitamin C, calcium, iron and some protein.
High in foliate and fiber, asparagus is fat-free, cholesterol-free, and sodium-free.