You know what I think is so bizarre?
I know, your thinking, “fascinating, Valentina.” (And in a bored tone, no less.) Well let me tell you, it is fascinating — or interesting, at the very least. 😉
You see white asparagus is grown while covered with mulch and dark plastic so that it never sees the sun. Yes a vegetable that grows without ever being directly hit by sunlight. So with no chance for photosynthesis to occur, it never turns green. And I find this so ironic because we’re talking about a very special, spring vegetable — and in my mind, spring is all about sunshine. Bizarre, right? (Or, maybe I’m bizarre?)
Let’s move on to cooking this unique vegetable, shall we? I can’t wait for you to try this incredibly tender, delicious and elusive spring delicacy! With a slightly more delicate flavor than green asparagus, it’s truly divine.
- 1-pound fresh white asparagus
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely chopped, fresh dill
- ¾ teaspoon granulated sugar
- ⅛ teaspoon sea salt
- 1 tablespoon extra virgin olive oil
- Place a medium-sized bowl of ice water on your work space.
- Cut the bottom few inches (the tough portion), off of the asparagus and discard.
- Rinse and peel from just below the floret to the bottom, using a vegetable peeler. (Be very gentle as white asparagus is very fragile. In my experience, more so than the green.)
- Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil and then add the asparagus to the rack and cover. Reduce the heat to low and steam until tender, 6 to 8 minutes.
- Immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.
- In a very small bowl, whisk the lemon juice, dill, sugar, salt and oil together. Then drizzle it over the asparagus and carefully toss to be sure it's well coated.
- Serve chilled or at room temperature as a side or over fresh greens as a salad.