-bwg > wrote:

> Has anyone ever tried roasting white asparagus? How'd it turn out? I
> roast green asparagus all the time, but I've never done it with the
> white ones. In fact, I've never cooked white asparagus before. I can
> go ahead and try roasting it on my own, but at $1.50/lb I dont want to
> waste them.

First, I have to say that I have never tasted white asparagus in
America, just green. People in the know maintain that both green and
white asparagus varieties grown in America are different from any of the
European ones and that the white variety, at least, is inferior, even if
it comes from California where the best American asparagus is supposed
to be grown.

That said, and keeping the familiar European varieties in mind, I'd say
that roasting white asparagus is not a very good idea. It is better
steamed or boiled, or it can be prepared au gratin, covered with Mornay
sauce. Or it can be made into a soup.

And here is some of what I posted before...

Please disregard anything people tell you about white asparagus being
similar to green, just more delicate in taste. This is nonsense. White
and green asparagus could as well be different vegetables altogether.
The green stuff somewhat resembles green beans and broccoli in taste.
None of this resemblance is found in white asparagus, which has a taste
all of its own, a taste that is actually more intensive.

White and green asparagus are the same plant (Asparagus officinalis) and
if you grow what is supposed to be white asparagus above ground, it will
become green, and the "green" asparagus grown underground or under a
black plastic cover will become white. That said, they are actually
different varieties (there are some 20 cultivated varieties in all) and
this becomes apparent by comparing their thickness, with the white
asparagus stems being generally rather thicker. Green asparagus does
not always have to be peeled, and when it does, then generally only a
little. White asparagus requires to be peeled - and often quite a bit
of each stem has to be peeled off, to get rid of the woodiness. If one
does not very carefully peel it, it ends up stringy, with the strings
getting stuck between one's teeth. The sometimes woody ends of the
stems have to be cut off. The peels are either discarded, or they can
be used for preparing broth for the asparagus soup. Famous white
varieties are Lauris and Argenteuil (France), Schwetzinger Spargel
(Germany), Bassano (Italy) and Dutch and Belgian white asparagus. I
prefer locally grown asparagus.

White and green asparagus cannot be always cooked in the same way. The
white stuff is almost never grilled or baked. It is boiled or steamed,
generally for between 6-10 minutes, depending on its thickness and the
manner of cooking. I use the tall, narrow asparagus steamer with an
interior wire basket. The asparagus stems are submerged in water, with
the tender tips being steamed. Bringing water to boil in the steamer
takes forever and is a very inefficient use of energy, so I boil water
separately in a 3.000 W electric kettle, fill the steamer and cook the
asparagus therein. To the water, I add some salt, a teaspoonful of
sugar and a splash of lemon juice. I serve asparagus with either
Hollandaise or Béarnaise sauce, but a lot of people prefer just melted
butter and sometimes fried or roasted bread crumbs. Ham of some kind
(often of several different kinds) served on the side is very popular
here, but I prefer good smoked salmon or gravad lachs. Boiled potatoes
are also popular; I prefer to leave them out.

Victor