When I had these white asparagus a couple of years ago, I didn’t like them. I didn’t understand why anyone would go crazy over them. However, I was tempted by A Sausage has Two to give them a second chance.
I made them for a quick lunch so I only cooked the asparagus the way Christie described in her blog. The sauce was store-bought.
The white asparagus were so tender and juicy! I never knew that I had to boil them in the light stock made from their peelings and ends. I’ve always just boiled them in water and butter. I reckon that adding sugar and salt into the stock definitely helped bring out the flavour of this highly sought after seasonal produce at this time of the year.