Gourmets consider asparagus the most pristine of all vegetables, and savour them with gusto during their short season.
This delicate vegetable in season from mid-May to June
(Approximately six weeks) is featured in white tablecloth restaurants.
It belongs to the lily family, and may be green of white.
Green asparagus is popular in North America. It has a stronger flavour and is slightly crunchier than the white version, which is almost exclusively grown in northern European countries i.e France (Argenteuil and Lauris are particularly famous, at least in France and partially elsewhere in Europe but not in North America), Germany (Brandenburg, close to Berlin, Schwetzingen (Heidelberg), Brucsal), and Belgium.
White asparagus grows in mounds of sandy soil, and grows without sunshine. It must be picked when the tips break through the soil. Harvesting requires more time, but spears are more tender and succulent.
Asparagus peels can be used in cream of asparagus soup. Spears are steamed and served with provimi veal scallops sautéed simply in clarified butter or with scrambled eggs, or steamed and steamed and mixed in salads, or steamed and marinated, or steamed and wrapped in smoked ham, or simply steamed and served with sauce Hollandaise.
Preserved white asparagus
from Peru id widely available in Canada and can be used as a substituted for the European version although the taste and texture are perceived as less refined.
Mexico and Peru ship white asparagus in winter to North American markets.
is rich in folate, vitamins B, C, and K, and diuretic.
It is an excellent and versatile vegetable, and deserves the attention of all who appreciate fresh, seasonal and flavourful vegetables.