Spargelzeit. A Guide to White Asparagus

Flavour: Green Asparagus vs. White

Though botanically identical, the two offer remarkably different flavour profiles. Green asparagus is vibrant and expressive, with grassy, herbaceous notes and a lively earthiness that stands up beautifully to grilling, roasting, and charred edges. White asparagus, by contrast, is all elegance and restraint—milder, creamier, and almost custard soft when cooked, with a delicate nuttiness and none of the assertive greenness of its sun kissed sibling.
White asparagus is typically more expensive that green asparagus because it is only available a few weeks a year, and the growing process requires special attention.

Nutrition

The nutritional value of white asparagus is the same as green asparagus. Both types are relatively low in calories and offer vitamins C,E and K as well as iron and fibre.

Serving and Pairing

White asparagus rewards simplicity. Gentle simmering preserves its silky texture, while classic companions—brown butter, poached eggs, or shaved truffle—enhance its quiet luxury. A chilled Riesling or Silvaner completes the experience. Short lived, labour intensive, and undeniably special, white asparagus remains one of spring’s most exquisite pleasure.

London City Event

London City Bailliage are holding a special event on the 30th May entitled, “White Gold of Germany: A Seasonal Asparagus Luncheon Affair”. Download the Invitation and Booking Form below.