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Try peeling the asparagus. This would work better with thicker asparagus. Since the outer skin of asparagus is so smooth, I can see how glaze would just slip off. Peeled asparagus will have a slightly stickier surface for the glaze to hold on to. An added bonus is that some of the glaze should penetrate if the asparagus is peeled. Be aware that peeled ...


another interesting difference is that Green Asparagus contains all the nutrients, while the white asparagus contains very low nutrients (due to it being grow in the dark). this would explain the difference in taste.

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