Spring or better said May and June is the white asparagus season all over Europe. I am from Switzerland but have been living abroad for over 20 years and I really like asparagus baked or grilled in salads or as a vegetable. However the tender white asparagus is still my favorite.
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How to Cook White Asparagus – Asparagus Recipe
During my apprenticeship our job was to peel up to 40 kg of white asparagus per day during the high season. We had become quite good at it and held a small annual competition to determine who could peel a crate of white asparagus the fastest and cleanest.
This is what is so important with white asparagus: the skin must be flawless because the skin cannot be eaten and remains tough and the cooking must be thorough because they must be tender to develop their full flavor. White asparagus and asparagus in general are also very healthy. They contain no fat or cholesterol have a very low sodium content and are a good source of fiber and potassium. Asparagus is good for bladder and kidney functions.
There are a few quality guidelines you should follow to ensure you get fresh quality produce; the stem should be firm and plump the cut at the bottom should not be dried out. The skin should be silky white. The tip should be dry firm and intact.
