White asparagus has a more delicate flavor than green. While green asparagus is a bit grassy, white asparagus is sweeter and has just a hint of bitterness. White asparagus spears tend to be thicker and more fibrous, so it’s important to peel the bottom two-thirds. Traditionally, they’re simmered in salted water and drizzled with melted butter or dipped in hollandaise sauce, but they can also be grilled or roasted just like green asparagus. Just be sure to cook them until they’re tender.