It comes from the province of the Navarra in the Northeastern part of Spain which is famous for white asparagus. In Europe, white asparagus is considered a delicacy. It is basically green asparagus deprived of sunlight. This process is called “etiolation”. Dirt is kept mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks.
White asparagus has a subtle flavour and is smooth in texture. It is regarded a“culinary treasure”.
The harvest takes place between the months of April and June.
Tasting suggestion: enjoy with olive oil and salad dressing.