Sam is a trusted home cook.
Lightly steam it. 1 or 2 mins depending the size.
Grilling or broiling chars it--which tastes good but removes the 'bling' of white asparagus. A light vinaigrette instead of heavy
sauce is probably better to show off the product. Or simple melted butter, salt and lemon juice.
if you want to take a short cut..trim it up. use a pealer to remove any hard bits. Put in a hot pan..add some water and softened butter, cover a min, hit it with salt and lemon, maybe some capers. Go lightly. Just to take the raw edge off.
Margie is a trusted home cook immersed in German foodways.
Be sure to peel the asparagus. The skin is tougher and more bitter than green asparagus. In Germany, where white asparagus is a rite of spring, it is steamed and served with browned butter or hollandaise sauce as a main course. You might order a few thin slices of ham along with the asparagus, but that's it. Personally, I like to peel and cut the asparagus in chunks, toss with olive oil, salt and pepper and roast at a high temp until it begins to brown. My mouth is watering just writing about it.
Please enter a valid email address.
Well played. You deserve a cookie.
It can be as easy as swapping in a new kind of light bulb
6 Simple Ways to Perk Up Your Home
Lackluster Tomatoes? Turn on Your Oven
Deb Perelman's Apple Cake
Autumn or Bust
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.