Americans don't get white asparagus. The French do. It is a revered vegetable, marking the first blush of springtime. A cult food, emblematic of intensive farming practices and a ritualistic preparation of the unique vegetable. Grown underground to preserve the albino tinge and sweet taste of the asparagus compared to its acidic, pungent green cousin, the asparagus achieved cult-status in France after Louis XIV grew the temperamental vegetable in his green houses year long. Normally sprouting for a brief period in June, the vegetable is extracted from the earth with extreme care, ceremoniously peeled (known for the signature "vibration" within the stock as the tool strips away the thick skin to reveal the soft flesh interior). While other vegetables offer a variety of cooking techniques, the white asparagus is strictly boiled, often served with a creamy hollandaise sauce, and indulged upon like a true culinary delicacy.