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Erin - Hods, white asparagus is coreved by soil and cut underground; because it isn't exposed to the sun, it has no chlorophyll, and thus, is not green. Unlike green asparagus' strong vegetal flavor which comes from those notorious sulfur compounds white asparagus is more delicate in flavor. I haven't cooked with it a lot, primarily because I have rarely seen it at the farmers' markets around here and also because I gravitate to strong flavors. Think sardines, black licorice, and pungent blue cheese.August 30, 2010 2:50 pm
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