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Phenomenon of the nature, it is important to know at first, that the asparagus, if it appears in its given green, pearly white dress or tinged with purple, results from the same variety and only its culture gives him its modifications of colours, taste and texture. 
départ, que l'asperge, si elle se présente dans sa robe verte, blanche nacrée ou teintée de violet, provient d'une même variété-mère et seule sa culture lui donne ses modifications de couleurs, de goût et de texture.
The green and the white asparagus are generally cultivated in different zones and by different producers. Contrary to the white, whose main requirement is a type of light ground, the green requires certain number of particular climatic conditions, what limits the zones of culture a lot. The Mediterranean continental climatology turns out ideal: rather cold winters to interrupt the growth of the asparagus, springs in the fresh nights and in the sweet diurnal temperatures allowing the asparagus to grow only during the day without developing however the turion, to prolong the period of the harvests. 
A strong thermic amplitude between the day and the night is also necessary during the harvests to favor the intense coloring of the turion, which acquires purple tints.
Summers must be dry and warm and the autumns without precipitation until October, moment of the végétatif stop to avoid that the forming of points occurs in September, what would limit the quantity and the quality of turions.
The edible part of the asparagus is only the bud or turion of the plant. At first, the asparagus grows as a quite dishevelled crazy herb and can reach easily one metre in height.
The green asparagus
It is the most common. It pushes outdoors and owes its color to its exposure in the sun
The white asparagus
Contrary to the green asparagus, the asparagus remains white only if it is protected from the sun. More difficult to cultivate, it is necessary to prop up the ground every day, so that to cover it with ground to make it grow it in the blackness. It requires constant care which justify its price and its quality.
The purple asparagus
It is a white asparagus the ground of which we let the turion drill slightly.
Nutritional values for 100 g
Water : 94%
Proteins : 1.7 %
H.carbon : 2.5 %
Fibers : 0.4%
Minerals : 1.2 %
Suggestions : Cheese-topped dish of asparaguses, soup (cream of asparagus soup), in salad, in the vinaigrette or with mayonnaise, rollers of asparaguses (ham and asparaguses)...
The appertisation has the advantage to move enough fibers, what returns white asparaguses white points particularly easily digestible. They asparaguses can be used refrigerated if the work conditions respect the first.
We find the origin of the asparagus in Greece and from where came its name "aspharages " which means "shoot".
Type and conditioning:
- Asparagus white jar 37 cl
- Asparagus white jar 72 cl
- Asparagus green jar 37 cl
- Asparagus rectangular white can + fiesta 12-16
- Asparagus white can 1/2
- Asparagus white can A3 cal 17-24, 24-35, 35-44
- Asparagus miniature 212 ml
- Asparagus tip jar of 250 gr
- White asparagus cup A10 or 3/1.
It's better to cook asparaguses in bunch, the head at the top, because its cooked more quickly. If your bunch of asparaguses contains fine stalks and average stalks, to cook at first the bigger asparaguses and to add the fine asparaguses five minutes later.
Asparaguses are cooked when we can push easily a point of knife in the stalk. Asparaguses must be very cooked if you wish to reduce them to puree, to soup or to cream. Asparaguses can be prepared in water or in vapor.
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