Place in the oven for 35-40 minutes, until golden brown. Reduce to 190C/375F/ gas mark 5 if the pastry is beginning to burn. Steaming is another popular cooking method, in which all of the asparagus' flavour is retained – a much healthier alternative to cooking in butter.

Using a mandolin or a vegetable peeler, cut four of the asparagus stalks lengthways into long ribbons, as thin as you can. Add them to a bowl along with a drizzle of olive oil and a pinch of salt. Toss to coat, and set aside. Roasting and grilling are both good ways to achieve a caramelised flavour from white asparagus and (weather permitting) you could even cook it on the barbecue to impart a lovely smokiness. During the asparagus season (late April to late June in the UK), white asparagus can be found at farmers markets and specialist greengrocers. White asparagus is white because it is grown without being exposed to light, preventing photosynthesis and therefore the production of chlorophyll. As it begins to grow, soil is piled onto the seedling to keep it in the dark – a very labour intensive process which explains the pricetag on this highly revered spring vegetable. Part of the lily family, white asparagus is nowhere near as popular in the UK as the green variety. However, in Germany it is eaten in abundance when in season, with the average German eating two kilograms a year.

Unlike green asparagus, white asparagus is grown without light, under mounds of earth where the shoots remain covered as they grow. Without sunglight photosynthesis is unable to take place meaning the shoots don't develop a colour, instead retaining their characteristic ghostly whiteness. White asparagus can be hard to find due to its labour-intensive growing process and limited season. Recipe supplied by Rachel Green, british‑asparagus.co.uk Gorgonzola, asparagus and hazelnut risotto Remove from the heat and add the lemon juice. Blend carefully, in batches if necessary. Taste and adjust the seasoning. Preheat the oven to 200C/400F/gas mark 6. Wash and drain the asparagus thoroughly. Simmer for 5 minutes in boiling water and drain. Pat dry with kitchen paper and arrange in a large, greased ovenproof dish.

The result of farming the asparagus as white asparagus is that the white asparagus has a more delicate flavour than the green asparagus and has a less greasy feel to it. Meanwhile in Spain the soft white spears are commonly found in tapas bars across the country, while asparagus grown in Navarre can be found cooked and bottled or tinned to be enjoyed year round.Afraid of Blood: Leonard sees his own bloodied hand and throws up in the sink... where Sheldon was defrosting a steak. In France white asparagus commonly graces the tables of fine dining restaurants, including Alain Passard's Arpege – he has been known to serve them on his tasting menu with olive oil and timut pepper. In French homes white asparagus is usually served simply with a sauce like hollandaise in the north, and vinaigrette in the south. In the UK, white asparagus is grown in Worcestershire in the Evesham Vale area. However, most of the world’s white asparagus is grown in France and Germany. The UK asparagus season runs from April to June, and only one area of the UK—Worcestershire—produces white asparagus. White asparagus it is often imported from France and Germany during these months too.