White asparagus differs from the green variety in that it is grown underground and therefore does not depend on sunlight. It also has a bitter skin which needs to be removed prior to cooking. On the continent it is more popular than its green counterpart, but it has only recently been grown in Britain. It's available during the spring months as with all British asparagus.
This joyful collection of white asparagus recipes includes Alyn Williams' beef sirloin with white asparagus, James Sommerin's seared cod with asparagus and wild turbot with burnt white asparagus from Christoffer Hruskova.