To get a good experience, the white asparagus must be peeled. You should peel it all the way around, just like peeling a potato. There should be no holidays, so you don't get fibers in your mouth.

The easiest way to peel them is to hold the head and peel down towards the base of your asparagus. The head should not be peeled, and when you break off the bottom part of the root, there should be no fibers hanging on. If there are, peel more off.

Then sprinkle your asparagus with a bit of salt and sugar on each side and vacuum seal them.

Cook them in a sous vide/ water bath at 85 degrees Celsius (185 degrees Fahrenheit) for 30 minutes and they are ready to serve.

The white asparagus tastes fantastic this way, as they don't lose any flavor to the cooking water. Additionally, the liquid stays inside your asparagus.