White Asparagus

We did what we always do with AsparAgus - we grilled it and it was like eating wooden bark. So we researched and found that unfortunately, the French White Asparagus is meant to be peeled, boiled and then ladled with some sort of sauce.  We've got it now and are on a mission to make this right!!!


HOW TO COOK FRENCH WHITE ASPARAGUS:

Using a vegetable peeler and starting from about an inch down from where the petalish tips end, remove the peel.  I think white asparagus are best when they’re thick, but no matter their girth, they have a tendency to be woody (especially the fat ones), so feel around the bottom of the stalk and snap the asparagus at the spot where the tough part turns tender – it’s a pretty natural breaking point.

Choose a large skillet with high sides and fill it with a few inches of salted water.  Bring to a boil and then drop in the asparagus and boil for 4 minutes, or until a small knife can easily pierce the stalks.  You don’t want the spears to go limp, but white asparagus are not meant to be crunchy.

Drain the asparagus on a few layers of paper towels or roll them up in a clean kitchen towel.

Put the spears on a platter, drizzle over some of the vinaigrette and pass the rest at the table.