It comes from varying countries, including Peru, Germany, China and Italy, but great gastronomic minds agree that those from the lands of Navarre, Spain, are the best.
By J.M. Towers
If we want to find the origins of asparagus, we may have to turn to Asia, probably Mesopotamia, where they were consumed by peasants. Later, they traveled to Egypt and spread throughout the Mediterranean world. When they came to Greece, its inhabitants called them asparagos, which in Greek means "full of sap." And during the Roman Empire, they were served at the banquets of the Caesars, as recorded in the writings of the great historian Pliny.
Asparagus is a plant of the lily family and its soft stems are the edible part. They grow in many countries, such as Peru, Germany, China, and Italy, but the gastronomic experts agree that the lands of Navarre, in Spain produce the best kind.
The Navarre white asparagus is a variety of Spanish origin which is defined by its high quality, fame, and also a very high price. Perhaps its exceptional character is due to the microclimate of the area and the properties of the land. Its whitish color is achieved by depriving the plant of light during cultivation, and harvesting it when it is still underground. Thus, the photosynthesis that gives plants their usual green color does not occur, giving rise to a kind of delicate, fleshy, tasty and more tender asparagus without fibers and with a soft but firm consistency.