Every spring, BigBoy goes on the hunt for white asparagus. It’s naturally delicate and rarely seen, so it’s not just a matter of wanting to eat it—finding it even in spring requires a bit of luck...
White asparagus can be considered the princess of the asparagus world 👸🏼 because it can’t be exposed to sunlight or wind, making it incredibly delicate. It grows entirely underground, and if it accidentally sees the sun, it turns into the green asparagus we usually see. Due to its demanding growth conditions, it’s produced in limited quantities and is typically available only between April and May.
Even during this period, encountering white asparagus isn’t guaranteed. Its limited availability and short shelf life mean that not every supermarket stocks it, so finding white asparagus is as rare as meeting a celebrity—it’s all about luck!
Due to its natural elegance, white asparagus has a tender and smooth texture (especially the core) and a particularly rich asparagus flavor. Simply blanching or lightly pan-frying it is already delicious. This time, adding a creamy bacon sauce gives it an extra savory touch!
BIGBOY TIPS✨
📌If you can’t find white asparagus, you can use green asparagus as a substitute in the same recipe.
📌If maitake mushrooms aren’t available, you can use regular mushrooms instead.
Ingredients
Basic Ingredients
White Asparagus* | 250g /12 spears |
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Bacon | 3 slices |
Salt | 1 pinch |
*(can be substituted by green asparagus) | |
Cream sauce
Unsalted Butter | 10g |
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Garlic | 2 cloves |
Maitake Mushroom | 80g |
White Wine | 150ml |
Heavy Cream | 100ml |
Plain Flour | 1 tsp |
Salt | 1 pinch |
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