You would not expect it when you taste them, but the asparagus plant is family from the onion, leek and garlic. Originally asparagus are from the Mediterranean, but volumes from Peru and Mexico are increasing very quick. The climates in these countries are perfect for growing asparagus and consequently the consumers can be provided year round.
Green asparagus have a stronger and more bitter taste than white asparagus. White asparagus remain white because they see no sunlight: they grow in the ground. In the Dutch season they are even called the “white gold”.
The Best Way to Store Asparagus:
Asparagus usually come bunched and tied with a rubber band. The band makes it more convenient to store the asparagus upright. Leave the rubber band around the bunch. Trim an inch (or half an inch) off the ends of the asparagus.
Stand the asparagus up in a glass or jar with about an inch or two of water, making sure all the ends are sitting in the water. Loosely cover the asparagus with a plastic bag and store in the refrigerator for up to a week. If the water looks cloudy, just change it as needed.
Another convenient method is to dampen a paper towel and wrap it around the cut ends of the asparagus. You’ll need to change the paper towel every few days as it dries out.