In the Jordan estate garden, we focus on growing heirloom varieties and other fruits and vegetables that demand meticulous care. Our white asparagus arrived two months early this year (see winter garden post), so Sous Chef Manuel Reyes rushed out to the garden on Friday to bury all the asparagus spears in the ground. White asparagus comes from the process of etiolation, which is the deprivation of light. Dirt is mounded around each emerging stalk, depriving it of sunshine. The plant cannot produce chlorophyll without light, thus there is no green color to the stalk. White asparagus is typically milder in flavor and more tender than its green counterpart.
Click here to view my Hanger Steak and Asparagus Salad recipe.