White asparagus

Snap or trim off the woody ends, then peel each spear from just below the tip downwards with a vegetable peeler. White asparagus has a thicker, tougher skin than green asparagus, so peel it generously and keep the delicate tips intact.

Simmer peeled spears gently in salted water for about 8–15 minutes, depending on their thickness; they are ready when a knife slips into the thick end easily. Keep the tips above the water if you want them to steam rather than soften too much.

Look for firm, straight spears with tightly closed tips and ends that are not dried out. Fresh spears often squeak when rubbed together; avoid any that look shrivelled or feel limp.

Wrap the unwashed spears in a damp tea towel and refrigerate them, ideally in the vegetable drawer; use them within a few days. If you have peeled more than you need, keep the peeled spears covered in cold water in the fridge and cook them soon.

A classic pairing is warm melted butter or hollandaise, with boiled new potatoes and ham. It also works well in a creamy soup, or sliced into a spring salad after cooking and chilling.

Yes, but green asparagus is usually thinner and more tender, so it needs less cooking and does not need peeling unless the stalks are thick. Its flavour is more grassy, while white asparagus is milder and slightly sweet.

It is the same species as green asparagus, but growers keep the spears covered with soil or away from light as they grow. Without light, they do not develop the green colour produced by chlorophyll.

Yes. Peel it thoroughly, then shave it into thin ribbons with a vegetable peeler; the crisp slices are good with lemon and olive oil. Thick, unpeeled raw spears can be woody and difficult to chew.

A 100 g portion provides 1.5 g of protein and 1.5 g of fibre. It is best treated as a vegetable side rather than a main source of either.