4. The world of asparagus (Image 4 of 8)
One of the many appeals of asparagus is its variety. From fat stems to fine asparagus spears and the delicately pretty white asparagus, there's plenty of opportunity to get creative in the kitchen.
White asparagus gets its blanched colour from being grown in the dark and never exposed to sunlight. It might need to be peeled and trimmed as it can be a bit woody.
Jamie Oliver might know his Cavalo Nero from his cauliflower, but do you?
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