"-bwg" > ha scritto nel messaggio
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On Mar 4, 2:12 am, "Giusi" > wrote:
> "-bwg" > ha scritto nel
> ...
>
> > Has anyone ever tried roasting white asparagus?

> Please don't or at least not much of it, if you want to try it. On rare
> occasions it can be a bit bitter and roasting would increase that, whereas
> boiling would remove it.
> One of the memorable meals I have had was cooked by my friend in Germany.
> It was just fat stalks of white asparagus with melted butter, brown bread
> and pickles. --http://www.judithgreenwood.com

Thanks for what seems like sound advice. I will try roasting just a
small amount of it. I gather from the others' responses that no one
has tried roasting white apsaragus. I'm surprised, or maybe not, at
the comments along the lines of "Of course you can roast green and
white asparagus in the same way. The only difference between them is
that the white is grown in the dark" (or "under ground"). I think that
growing them under different conditions might make a difference in the
results of roasting them.

-bwg

Best to avoid the skunky scent-spraying going on. There is the supposition
that the plants are the same both sides of the ocean, which is ludicrous.
Here's what I found personally. The white needed peeling-- it was much
fatter than green I am used to, as fat as 1.5" diam.-- the simpler the prep
the better and of course the quality of the butter and bread was key in such
a simple meal. Boiled it was extraordinarily sweet and nutty. I had it last
6 years ago and I still remember it very well.