Asparagus is very popular in the Netherlands, Spain, France, Poland, Belgium, Germany, Austria, Turkey, Italy, and Switzerland, and is almost exclusively white; if not, it is specified by the local language term for "green asparagus". White asparagus is the result of applying a blanching technique while the asparagus shoots are growing. To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white. Compared to green asparagus, the locally cultivated so-called "white gold" or "edible ivory" asparagus, also referred to as "the royal vegetable",is less bitter and much more tender. Freshness is very important, and the lower ends of white asparagus must be peeled before cooking or raw consumption.
No impurity, no artificial additives, no preservatives
Using Fresh raw material Green asparagus.