Ken brought home some asparagus from a recent trip to the store. The season is winding down, I think, so it's good to enjoy them while we still can. These are white asparagus. Their spears are buried under soil and not allowed to get sun. That way they don't photosynthesize, preventing them from turning green. The one inconvenience is that the white spears develop a thick skin and need to be peeled before being cooked and eaten. But it's worth the trouble.
Asperges blanches.
I peeled these, of course, and then served them steamed and cooled as a first course salad dressed with olive oil and white balsamic vinegar. They are also excellent with mayonnaise or a mayonnaise-based sauce (like Thousand Island). Yum!
Beautiful, and delicious I’m sure.
ReplyDeleteOMG, these white ones taste even better then the green ones..., just serve with some ham, boiled eggs and melted butter: yummie;-)!
ReplyDeleteOne of these days, I'll have to try to see if these are available somewhere around here, but they aren't ever in our mainstream grocery stores.
ReplyDeletemitch, yes, very tasty!
ReplyDeletejan, I like them both, but we see many fewer green ones where we live.
judy, good luck!