Spring is in the air, which means asparagus is in the greenmarket. The narrow, green spears are prolific this time of year, but their thicker, paler cousins are a bit harder to come by. Available only from April to June, ghostly white asparagus is an especially delicious seasonal specialty.
White asparagus is the same plant as green asparagus, but it lacks color because it's grown underground. Farmers cover it with soil as it grows, so the stalks don't undergo photosynthesis. There's one other big difference: Before cooking, you'll need to peel away the stalks' thick, bitter skin. After that, your best bet is to boil or steam. Here are seven of our favorite recipes for ultra-seasonal white asparagus.
1. White Asparagus with Pistachio Polonaise
You’ll want to eat the crunchy pistachio topping on everything.