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In page Asparagus:

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White asparagus is very popular in Europe and western Asia.[citation needed] White asparagus is the result of applying a blanching technique while the asparagus shoots are growing.[1] To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white. Compared to green asparagus, the locally cultivated so-called "white gold" or "edible ivory" asparagus, also referred to as "the royal vegetable",[2] is believed to be less bitter and much more tender. Freshness is very important, and the lower ends of white asparagus must be peeled before cooking or raw consumption.