Fresh White Asparagus from France
Airflown fresh white asparagus (cal 16/22) from France.
In season from mid-spring to the early summer months, they have a succulent texture, with mildly sweet, nutty, earthly flavor and a hint of bitterness. They are milder and more delicate in flavor compared to their green counterparts.
Can be used raw or cooked – blanched, steamed, roasted, baked or sauteed.
Weight: 450g – 500g / 950g – 1000g
White asparagus is white because it is grown without being exposed to light, preventing photosynthesis and therefore the production of chlorophyll. As it begins to grow, soil is piled onto the seedling to keep it in the dark – a very labour intensive process which explains the pricetag on this highly revered spring vegetable. White asparagus is a very healthy vegetable, containing only twenty calories per 100g and no fat at all. It is rich in vitamin C, folic acid and antioxidants, and said to be beneficial for a healthy heart.
How to cook white asparagus:
White asparagus has a thick outer skin that, unlike green asparagus, must be peeled before using as it is too stringy to eat. The base should also be removed as it is too woody to chew. The most traditional way of cooking white asparagus is in an emulsion of water, butter, lemon juice and salt, which is brought to the boil and the asparagus added and gently simmered for anything between eight and thirty minutes, depending on the thickness of the spears. It is best to let the asparagus cool in this liquid to retain flavour and moisture.
Steaming is another popular cooking method, in which all of the asparagus’ flavour is retained – a much healthier alternative to cooking in butter.
Roasting and grilling are both good ways to achieve a caramelised flavour from white asparagus and you could even cook it on the barbecue to impart a lovely smokiness.