FRESH WHITE ASPARAGUS
'La Delicate'
SEASON: MARCH - APRIL
La delicate' white asparagus is a very soft and very tender white asparagus produced on the edges of the Loire between Chinon and Bourgueil, asparagus that benefits from being grown in perfect soil and an ideal climate.
White Asparagus is white because it is grown without being exposed to light, preventing the production of chlorophyll. As it begins to grow, the soil is piled onto the seedling to keep it in the dark – a very labour-intensive process.
The majority of fresh white asparagus comes from the Loire Valley. It is graded by size with the thickest spears being highly prized and the most expensive.
NET: 800g
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HOW TO PREPARE AND COOK WHITE ASPARAGUS
The first step is to remove first 1-2 inches of woody stem. Take one asparagus and move a small sharp knife upwards from the bottom of the stem in small increments, the knife will ‘give’and cut through easily where the woody stem ends. Peel the outer skin on last 3 inches of the stem using a vegetable peeler. Use this stem as a measure, trim the rest of the bunch. If you have enough, save the woody ends to add flavour to a soup.
Place the white asparagus in a shallow pan, add enough cold water to just cover the stems or come halfway up the side of the pan, roughly a tablespoon of unsalted butter and a pinch of salt. Cover with a parchment cartouche and cook gently on a low heat for around 8 -12 minutes, depending on thickness, or until the tip of a knife will go into a stem with little resistance. If you have time, allow the asparagus to cool in the liquid as it will enhance the flavour. You can warm it through in a little unsalted butter, with added salt to taste, when ready to serve.
SEASONAL VEGETABLES & SALADS
