Chefs greatly anticipate the arrival of these gargantuan ivory stalks from Holland. They have a diameter of 28 mm minimum. They are fork-tender after cooking. White asparagus have a creamy, succulent texture and are meant to be served at room temperature with a drizzle of Hollandaise sauce, a vinaigrette or dipped into a garlic aioli. Peel all the way to the tips and boil until tender.