White asparagus recipe
The white asparagus season is here. In Spain, spring is the time to have fresh white asparagus and the way to cook them is endless.
White asparagus in Spain is something really delicate. The best ones are certificated as Specific Designation of Origin “Espárrago de Navarra” which included the asparagus grow in Aragón, Navarra y La Rioja with the quality requirements laid down by the regulator. These asparaguses are whiter, soft texture and delicate taste.
There are a lot of recipes to cook white asparagus but, from my point of view, the best way to taste its delicate flavour is eating them just boiled and dressed with vinegar and extra virgin olive oil or a sauce.
If you have the chance to buy fresh white asparagus, you will be able to taste its scrumptious flavour.
How to boil white asparagus
I bought these white asparagus in a stall at Market Square in Cambridge. They came from Chile. Although I am used to eating white asparagus from Navarra as part of my region, Aragón, in particular, my family town, is close to Navarra and some green gardens are included in the Specific Designation of Origin “Espárrago de Navarra”, those asparagus were fresh and very aromatic so I decided to make a recipe with white asparagus from Albert Adriá, Ferrán Adriá’s brother.
Furthermore, it is quite difficult to find fresh white asparagus from Navarra in Cambridge and also they are rather more expensive so to whet my appetite was perfect!
1.- Wash thoroughly the asparagus to remove any dirt and soil.
2.- With a peeler, peel the asparagus and cut the end (roughly 4 centimetres).
3.- Tie the asparagus in a brunch.
4.- In a deep pan pour 2 litres of water and tablespoon of salt and a teaspoon of sugar and put in a high heat until bring to boil.
5.- When the water starts to boil put the brunch of white asparagus and turn the heat until medium level.
6.- Put the asparagus into the deep pan but be aware that the water doesn’t have to cover the tips. Boil the asparagus for 10-15 minutes or until they are tender.
7.- Remove the deep pan fro, the heat and flip the asparagus to cook the tips.
8.- Drain them and let them cool down.
To dress the asparagus you just can season with vinegar and extra virgin olive oil or with a vinaigrette.
In this case, Albert Adriá’s recipe included a cheese sauce that I made with parmesan cheese and olivada (tapenade or olives pate).