White ? Asparagus
You’ve seen them before. You just didn’t notice, because your eyes were too focused on that bunch of green spears that was on your grocery shopping list. I’m talking about asparagus – the white ones! They’re much like their green counterparts in many respects, except that they have a tough and bitter skin that must be shaved off before cooking.
White asparagus is best prepared by simmering the peeled spears in water and your choice of spices. This recipe can serve as an appetizer or as a side dish to your meat or fish entree. I decided to skip the meat and make this dish vegetarian, choosing to garnish with grated Parmesan cheese and roasted pepitas (pumpkin seeds).
1 gallon of water
2 tbsp sea salt
4 tbsp lemon juice
3 tbsp butter
1 bunch of fresh white asparagus (approximately 20 spears)
Wash the asparagus
Cut the thicker ends of the spears, about 1/2 inch
Lay the spears on a chopping board
Using a vegetable peeler, shave off the outer skin of the asparagus, about 1/2 inch from the top and running the length of the spear.
In a large pot, combine water, salt , lemon juice and butter.
Bring to a simmer over medium heat
Place the bundled spears into the pot and cook until tender when pierced with the tip of a knife
Remove the bundles from the pot and drain them on paper towels
Cut the strings before placing the spears on a serving plate
Sprinkle the Parmesan cheese and pepitas over the spears
(Alternatively, serve the asparagus with your favorite dip)
(Makes 4-6 servings)