Enjoy the versatility of this wonderful vegetable steamed, grilled, sautéed, roasted or in soups. Green and white asparagus make the most elegant presentations on the plate.
White Asparagus Vinaigrette
- 1 pound white asparagus
- 1 ounce of butter
- 1/2 tablespoon each sale and sugar
- A 1 inch slice of French bread
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons parmigiano reggiano
- kosher salt
- 1 hardboiled egg with the yolk and white, separated and crumbled
Southern Selects presents its white asparagus, a family member of the traditional green, but with a twist. The flavor of this vegetable tends to fall on the earthy and mild side, requiring a different kind of tender love and care, than its more familiar counterpart.
Preparation for this vegetable is the key. With the white asparagus skin differing from that of the common green, it requires a gentle peeling before the cooking is underway. The best way to prepare the asparagus, for each recipe, is to bring a pot of salted water to a boil. In the case of some recipes and requirements for flavor, butter, olive oil, lemon or sugar can be added. Because this is a fragile vegetable, it is recommended that the spears be bundled together and tied with kitchen string while being cooked. Another helpful tip in the kitchen is to add a heel of bread to the pot of boiling water. The crustier the better. If the recipe demands the vegetable to be chilled, the white asparagus can be removed directly from the boiling water and placed in a bowl of ice cold salt water.
One delicious way to prepare the produce is provided by Southern Selects on the label of the vegetable. The recipe is a White Asparagus Vinaigrette.
After peeling the white asparagus and combining it with the boiling water, salt, sugar and butter let the pot resume boiling for 6-7 minutes. Then remove and place in iced salt water, pat dry and reserve. The extra-virgin olive oil, red wine vinegar, and Parmigiano reggiano can be joined and salted to flavor to create the vinaigrette. The finished product combines the asparagus, dressing and crumbled egg together for your enjoyment.
The German preparation of white asparagus is a classic. Bring 16 cups of water to a boil with 2 tablespoons salt, 4 tablespoons lemon juice, and 3 tablespoons butter. Peel the asparagus and add it in bundles tied with kitchen string to the pot and allow them to simmer. Remove when tender and can be pierced with a knife. This takes anywhere between 8 and 30 minutes depending on the thickness of the vegetable. Then sit back and enjoy. The asparagus can also be steamed if desired.
Southern Selects White Asparagus is the perfect addition to any entrée or can be the center of attention itself.