From what I understand (pardon if I am wrong), white asparagus is actually the same as green asparagus. White asparagus comes from the process of etiolation, which is the deprivation of light. Dirt is kept mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks.
I have heard so much about this but have never eaten them before. Once hubby ate at a restuarant during one of his business dinner and he commented it was really expensive. I believe this is available in Singapore too but I doubt it will be that cheap.
For a bundle like this, he only paid Euro 2.60. Thus I won't be that heart pain if I failed in my cooking.
I was wondering how I can cook it. Normally for the green variety, we love to have it rolled with bacon and grill it. My family just love that.
After doing some search on You Tube, I decided on this method as I have to have two packet of this mushroom.
So here is my White Asparagus with Mushroom.
Overall, I don't find it any different from the green variety. Nevertheless, it was a good experience.
What you need:
2 bundle of white asparagus
2 packet of bunashimeji mushroom
salt and pepper
Cut off 2 - 2.5" of the stem from the asparagus.
Using a fruit peeler, peel the skin off the asparagus. For white asparagus, peel a little slightly higher to the tip.
Heat pan with butter and olive oil.
Put in asparagus and cook till it is golden brown. Turning it to brown evenly. Approx 8 mins or more. (Don't cook till too soft, we like it with a slight crunch).
Season with salt and butter.
Remove and set aside on a plate.
Add in the mushroom with the remaining oil from the pan and sautee till soft. Season with salt and pepper.
Top cooked mushroom on the asparagus and serve hot.