Espárrago
Asparagus
Espárragos are normally categorised by colour.
Espárragos verdes (green asparagus) are tastier especially when boiled and served with butter or olive oil, but the rather insipid looking tinned blanco (white) variety – which gain their distinctive appearance by depriving the shoots of sun and thus preventing the formation of chlorophyll – is popular in salads.
Espárrago trigueros are the wild variety that have a more intense flavour.