White asparagus Argentelskaya is a French perennial variety that first appeared in 1885 and has since been considered a family heirloom. The plant reaches a height of 1.5 to 1.7 m, and the edible shoots are thin (no more than 1 cm) and snow-white with a barely noticeable pinkish tint that quickly turns salad-green with an ink-purple sheen when exposed to air. The shoot flesh is cream or butter-colored, and their taste is tender and slightly sweet.
Care for Argentelskaya is simple: the plant prefers fertile soils but does not require frequent replanting – bushes grow in one place for 15-20 years. To obtain the first harvest, three years of cultivation are required; after this, shoots can be cut already in May or early summer. When harvesting, it is important to cut them close to the root (at a height of 15-20 cm) to preserve dense unopened heads, otherwise the leaves begin to unfold and the taste deteriorates.
Argentelskaya asparagus is distinguished by high frost resistance (up to -30 °C) and resistance to diseases and pests. Thanks to this, the variety can withstand harsh winters and maintain yield for a long time. In cooking, it is used as an exquisite side dish to meat and fish dishes, as well as in soups, salads, stewed and pickled dishes. Shoots can be boiled, sautéed with oil, stewed, or preserved; with proper processing, they retain their taste and beneficial properties, making the product dietary and a valuable source of vitamins and trace elements.
