Shoots in this class must be of superior quality, very well formed and practically straight. Having regard to the normal characteristics of the group to which they belong, their tips must be very compact. Only a few very slight traces of rust caused by non-pathogenic agents on the shoot, removable by normal peeling by the consumer, are allowed. For the white asparagus group, the tips and shoots must be white; only a faint pink tint is allowed on the shoots.
Green asparagus must be green for at least 95% of the length. No traces of woodiness are allowed for the shoots in this class. The cut at the base of the shoots must be as square as possible. However, to improve presentation when the asparagus is packed in bundles, those on the outside may be slightly bevelled, so long as the bevelling does not exceed 1 cm. curved. Having regard to the normal characteristics of the group to which they belong, their tips must be compact. Slight traces of rust caused by non-pathogenic agents removable by normal peeling by the consumer are allowed. For the white asparagus group, a faint pink tint may appear on the tips and the shoots.
Green asparagus must be green for at least 80% of the length. In the white asparagus group, no woody shoots are allowed. For the other groups, a trace of woodiness on the lower part is permissible, provided this woodiness
disappears by normal peeling by the consumer. The cut at the base of the shoots must be as square as possible.