White asparagus is actually just green asparagus that was grown covered in hay or soil: Shielded from sunlight, there’s no photosynthesis. Europeans love their white asparagus (the Germans even hold spring festivals in its honor). In America, any fresh spears you find probably come from Peru. Try them poached or steamed and dressed in herb vinaigrette. Canned or preserved white asparagus are mushy and taste tinny—walk on by.