The local asparagus is white, that is to say, it is grown by mounding up the earth around the spears to blanch them. The spears are thick and so delicately flavoured that their attraction is a bit of a mystery to me. They are more work for the producer and more work for the cook, as they have to be peeled to remove an outer layer which is fibrous and bitter.
Locally grown green asparagus.
However there is good news for those of you who, like me, live in the Touraine du sud now, but who grew up in a country where green asparagus is favoured. The asparagus and strawberry lady (who sells nothing but her own locally grown asparagus and strawberries, and a few other red berries) at Loches market is growing some green! I was so excited I paid €8 for a kilo! (€5/kg is my normal upper limit for asparagus.)