People often say they do not care for white asparagus, because it is tough, that they want nothing but green heads for their table. But it is only when the asparagus first comes from the root stock that it is tough. When deep underground, as in the sandy soils of New Jersey it can be planted without injury, the white part is not tough towards the summit, but as soft and tender as the green part is usually deemed to be. When the white is tender and soft, there is no comparison for sweet delicacy of taste with the green heads in the mind of the epicure.