I have notice few comments about white asparagus. And want to add few of my own tips. White asparagus needs to be peeled and ends trimmed before cooking, cooking time is much longer that the green once. When buying check that the ends are not woody. Big fat once are better. Personally I don't like the one preserved in jars, they OK for soups. I shallow fry breadcrumbs in lots of butter untill golden and foamy and pour it over the cooked asparagus, yummy. I hope someone finds it useful. Bon appetite 😋