White Asparagus from La Catedral de Navarra

Preserved white asparagus from Navarra is so prized across Spain that it has its own IGP (Indicación Geográfica Protegida). La Catedral de Navarra harvests their asparagus in the spring when they’ve reached peak-ripeness, after which they are peeled, cooked and packed into jars of salted water. Completely stripped of their pesky fibers, these thick stalks are soft and tender with the deeply vegetal flavor any asparagus fan will love.  

White asparagus and green asparagus are the same vegetable. In order to maintain their ivory hue, these plants are specially farmed away from direct sunlight to inhibit photosynthesis and chlorophyll production. It’s a time-consuming and laborious process, but a rewarding one as the flavor of white asparagus tends to be more delicate and nuanced than its green counterpart.  

How to use

Serve these white asparagus like they do in tapas bars across Spain—warmed with a side of aioli, drizzled with extra virgin olive oil or sherry vinaigrette. We also like to blend the asparagus—water and all—into a creamy soup garnished with pieces of jamón Ibérico or Jamón serrano.