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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.
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You'll finish them all, lickety-split.
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