White asparagus differs from green asparagus in the growing process. Traditionally in Europe, where the process was developed, soil is mounded so that the sprouting asparagus spears remain underground with no exposure to light. In South America, sawdust or black plastic are often used to protect the plant from light. The dark conditions prevent the production of chlorophyll, which is the compound responsible for the plant’s green color – leaving the plant white. The asparagus is usually hand-harvested before it peeks out of the ground. This is a very labor intense growing process, hence the higher price usually fetched by white grass. In Europe, where white asparagus is considered a springtime delicacy (especially in Germany), the process is strictly controlled. The Dutch even call it “white gold.” Very few if any US growers produce white asparagus on a commercial scale due to labor intensity and lack of wide-spread demand. White asparagus has a very mild flavor with only a hint of the bitterness typically associated with asparagus. It also tends to have a fatter spear with a very tender, meaty texture. The tips of white asparagus are smooth and appear almost fused.