Grown under mounded earth to avoid sunlight exposure, these thick, tender stalks emerge ivory-white, luscious and ultra delicate. Less herbaceous and fibrous than green asparagus, they are best enjoyed simply as possible and served at room temperature. Peel them right up to the tip and gently boil in water or braise until tender in a light stock with butter. Also wonderful in a baby green salad lightly dressed with lemon and oil
