thinness are not an indication of tenderness or toughness. The stalks are thick or thin from the moment they sprout from the ground. Green asparagus is eaten worldwide, and the availability of imports throughout the year has made it less of a delicacy than it once was. In Europe, according to one source, the "asparagus season is a highlight of the foodie calendar"; in the UK this traditionally begins on 23 April and ends on Midsummer Day. As in continental Europe, due to the short growing season and demand for local produce, asparagus commands a premium price. Commercial production The top asparagus importers (2016) were the United States (214,735 tonnes), followed by Germany (24,484 tonnes), and Canada (19,224 tonnes). China is by far the world's largest producer: in 2017 it produced 7,845,162 tonnes, followed by Peru with 383,098 tonnes and Mexico with 245,681 tonnes. U.S. production was concentrated in California, Michigan, and Washington. The annual production for white asparagus in Germany is 57,000 tonnes (61% of consumer demand). When grown under tunnels, growers can extend the harvest season. In the UK, it is estimated that the asparagus harvest season can begin as early as mid-February and continue into late autumn by growing cold-resistant cultivars under heated polytunnels. Furthermore, late season harvests can be achieved using 'reverse season growth' where spears are left to fern between March–August and harvested in September–October. In Asia, an alternative approach to cultivating asparagus has been employed and is referred to as 'Mother Stalk Method' where three to five stalks per plant are allowed to develop into fern, while harvesting adjacent spears. White asparagus White asparagus is very popular in Europe and western Asia. White asparagus is the result of applying a blanching technique while the asparagus shoots are growing. To cultivate white asparagus, the shoots are covered with soil as they grow, i.e. earthed up; without exposure to sunlight, no photosynthesis starts, and the shoots remain white. Compared to green asparagus, the locally cultivated so-called "white gold" or "edible ivory" asparagus, also referred to as "the royal vegetable", is believed to be less bitter and much more tender. Freshness is very important, and the lower ends of white asparagus must be peeled before cooking or raw consumption. Only seasonally on the menu, asparagus dishes are advertised outside many restaurants, usually from late April to June. For the French style, asparagus is often boiled or steamed