Asparagus

Species name: Asparagus officinalis

Asparagus has been around since the beginning of civilization and is native to parts of Russia, the Mediterranean, and the British Isles. It was written about in the first known recipe book, De Re Coquinaria, Book III, by Apicius in the third century. Asparagus is the immature, green sprout of the asparagus plant. There is more than one variety of asparagus, with white and green being the most common. The green variety has a stronger grass-like flavor.

White asparagus is both succulent and delicious and its discovery may be more legend than fact. It is said to have been discovered in Bassano del Grappa near Venice during the 16th century. A large crop of green asparagus was destroyed after a hailstorm, and the people were compelled to find sustenance beneath the soil, salvaging whatever they could find. It was then that they found white asparagus. White asparagus is grown beneath the soil, so it is not exposed to the sun, which prevents the development of chlorophyll, thus giving them a creamy white appearance. White asparagus is more tender than the green variety and possesses a sweeter, nutty flavor. It is sometimes referred to as spargel, which is German for asparagus because most asparagus in Germany is white.