Asparagus comes in about twenty varieties. The most common are: green asparagus, and the fatter white asparagus, preferred by the French, Germans and Italians. Asparagus is served hot with butter, eaten with your fingers. Asparagus can also be cooked then served cold with vinaigrette. Asparagus is used as a vegetable in soups, quiche, soufflés and as a garnish.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.