Poached White Asparagus
28 APR 2022
If you have never tried this vegetable delicacy, you are in for a treat.
It is a beautiful vegetable, you can cook with it in all the ways you would with regular green asparagus, but the flavor is milder and more delicate, with a slight bitterness.
White asparagus is cultivated using a different growing method than the green or purple varieties. They are covered in mounds of dirt or dark bags; the lack of sunlight prevents the vegetable from attaining its colour.
The season may be very short like the green variety, usually in May and the start of June is when they are at their peak. Ontario has been known to produce some of the best asparagus for Canada. White asparagus is also popular in Europe, commonly known as Spargel.
Spargels can be eaten raw or cooked. They may need more washing as they are commonly grown in dirt. After snapping the woody ends, their spears require a bit of peeling. Once prepared, they’re ready for various applications.
When in season you can find these at a Farmers’ Market or at high-end grocery stores. I hope you enjoy these as much as I do!
I like to eat these as simply as possible, try this poached recipe and I usually serve it with melted butter sauce.
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 tablespoon unsalted butter
- 1 pound white asparagus
- Snap the bottom ends, and start peeling the spears starting from the top down
- In a suitable pot, place all the ingredients and top with cold water
- Over medium heat, gently bring up to a simmer and cook till fork tender. Should take 10-15mins
- Eat and Enjoy!
Ryan deLeon, Executive Chef