What is the difference between green and white asparagus?
Many people look forward to the start of the asparagus season all year. The asparagus harvest season begins in April, and with it, the popular asparagus weeks in restaurants. Green and white asparagus each have their own supporters, but did you know what the difference is between them?
Read more: Asparagus Weeks 2025 in our restaurants>>
These are the differences between green and white asparagus
Green asparagus grows freely above ground. It gets its beautiful color from chlorophyll, which is produced with the help of sunlight. The green asparagus harvest is collected just before the buds open – that's when the flavor is best. White asparagus grows underground and is harvested when the tips of the spears begin to rise above the ground.
In terms of taste, white asparagus is slightly sweeter and more refined, while green asparagus has a slightly grassy flavor. Whichever asparagus you choose for your plate, both have good nutritional values. Asparagus contains no fat or cholesterol, nor sodium. Instead, it is rich in potassium and dietary fiber, as well as vitamins A, C, E, and K.
Hollandaise sauce pairs well with asparagus
Mildly lemon-flavored, soft hollandaise sauce crowns the asparagus delight. Asparagus with Hollandaise is a classic starter and perhaps the best-selling asparagus dish in restaurants.
Asparagus is often thought of as a starter, but it can be enjoyed throughout the entire menu. In main courses, asparagus is often paired with fish, such as local pike-perch, or grilled meat. For dessert, the delicate asparagus pairs well with the fresh taste of strawberries and the tartness of rhubarb.
The most sought-after spring restaurant delicacy
In restaurants, asparagus weeks kick off both the delicious spring food season and the bubbly festive season.
“In our restaurants, asparagus is a highly sought-after dish, with a total of up to 16,000 kilos consumed during the season,” says chain manager Piia Virtanen from SOK Travel and Hospitality Industry Chain Management. “In one of our restaurant kitchens, up to 70 kilos of asparagus are peeled per week, which really tests the dexterity. You have to handle the delicate asparagus with care,” Virtanen laughs.
What wine pairs with asparagus?
The perfect asparagus meal is crowned with the right wine. Good flavor pairings for asparagus include aromatic and acidic Riesling wines, as well as wines made from Pinot Grigio and Pinot Blanc grapes. Fruity rosé champagne is also recommended with asparagus.
You can find all our restaurant asparagus menus for 2025 here: www.raflaamo.fi/en/parsat »
