Monday, April 27, 2009

White asparagus

For me white asparagus is more like another vegetable than a relative to the green asparagus. Or maybe is the other way around, I do not know. In any case they are very different in taste, green one being far superior in taste.
White asparagus grows under the soil so lack of sun makes it white and its skin needs to be peeled as well. It tastes the best when is boiled and served with pan fried new potatoes and smoked ham.

White asparagus
serves 2
500 gr white asparagus
pinch of salt and sugar
1 tbsp butter
10 small new potatoes
3 tbsp olive oil
salt and pepper
8 slices smoked ham

Start with peeling the asparagus, save the skin. Cut of the hard ends of the asparagus, save them as well. Put the asparagus skin and ends in a sauce pan, add pinch of salt and sugar, a tablespoon of butter, boil, turn of the heat end let sit for about 20 minutes.

Cut the young potatoes in half and pan fry in olive oil on low heat until cooked, 30-40 minutes. Add salt and pepper.

Strain the asparagus liquid, discard the skins and ends, add the asparagus and cook for about 15 minutes. Strain and serve with potatoes and ham.

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