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white asparagus

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Inspired by the traditional German White Asparagus with ham and hollandaise sauce meal, this buckwheat crepe will help highlight this mysterious white veggie enveloped in a simple ham slice, salted butter and crunchy baby spinach. It’s the season again for those early spring veggies! Many don’t know how to prepare them; they are a delicacy in many European countries, especially in Germany. It’s more tender and delicate than its green peer but also needs a bit more effort to prepare. Don’t be intimidated by them; they are succulent, elegant and delicate in taste and texture, a true pleasure for the mouth. This White Asparagus Buckwheat Crepe will highlight this mysterious veggie and make your crepe reach another level! A German Delicacy In South Germany, they have the “Spargelzeit,” or the asparagus period from late April to early June, where they open little shacks by the road where they sell white…

White Asparagus Pasta is a great way to welcome spring! A fresh and sunny dish filled with soft white asparagus, some lemon zest, cream and a touch of parmesan. White Asparagus Pasta is a great recipe to welcome spring. Asparagus is one of the first veggies that wants to come out in spring. Both the green and white kinds are actually the same, the only difference is the white ones never get to see the sun. They get picked up from the soil with the help of a sharp tool preventing photosynthesis. Its taste is more delicate and buttery and the texture softer than green ones. Preparation of White Asparagus The main difference in its preparation is that, unlike the green asparagus. You’ll need to peel its whole body (except the head) about twice. Because it’s covered with thick fibres which prevent the asparagus from getting tender. If it’s not peeled properly the asparagus…