The 2013 white asparagus season is late this year, but last week I discovered it has been well worth the wait! Cooler temperatures and rain in our area have certainly delayed the harvest of this traditional German vegetable. Our grower, located just outside of Belleville, Illinois, had already harvested his field three times by this time last year.
My German grandmother loved white asparagus, and she taught me to prepare it simply oven roasted and lightly salted. White asparagus has a unique flavor so you won’t want to disguise it with sauces or toppings.
I love to roast the tips because they are the most tender. When using the whole stalks, you will need to peel the ends of the stalks because they can be tough.
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Enjoy the first of the homegrown harvest!
Eat Well,
Angie Eckert
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