Due to their high chlorophyll content, green asparagus have a stronger flavour and contain more vitamin C than white asparagus. White asparagus grow underground and are deprived of light. Green asparagus, on the other hand, are exposed to sunlight.
Basic techniques: frying, roasting, blanching, steaming, deep-frying, cooking en papillote, glazing, grilling, marinating, stir-frying, smoking.
Taste combinations: smoked lamb, lamb chop, Parma ham, lobster, red mullet, sea bass, poached egg, young goat's cheese, Parmesan, Pecorino, grilled potato, risotto, artichoke, tarragon, lemon thyme, almond, butter.