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food travel & lifestyle

for

MAD   MED

Glenda's White Asparagus

Prep Time:

25 Minutes

Cook Time:

22 Minutes

Serves:

2 Servings

Level:

Beginner

About the Recipe

At MAD for MED, we find white asparagus fascinating.

This variety grows in the dark, under piles of soil, so they remain chlorophyll-free because they are not exposed to sunlight.

They are larger and with a less intense and more delicate flavor. They are rich in water, fiber, vitamins, and minerals.

Ingredients

  • Asparagus 1 Bunch (20 pieces)

  • Water

  • 1 Clove Garlic

  • 2 tbs Extra Virgin Olive Oil

  • 1 tbs Butter

  • Sea Salt to Taste

  • Fresh Herbs



Preparation

  1. Prep a rectangular bowl containing room temperature water and set aside.

  2. Peel the asparagus starting just below the tip.

  3. Cut the lower part of the stem by one inch.

  4. Put them into the bowl containing the water until they are peeled.

  5. Divide the asparagus into 3/4 bunches and tie them with food-grade yarn.

  6. Steam the asparagus for 15/20 minutes or at least till the tip of a knife can go through smoothly.

  7. You can also boil them in salted water for the same time.

  8. Once cooked, place the asparagus in cold water to stop the cooking process for 10 seconds and dry.

  9. Remove the yarn.

  10. Add the butter, extra virgin olive oil, and a clove of garlic to a pan.

  11. Gently stir fry them.

  12. Remove the garlic.


Plate, garnish with herbs of your choice, and enjoy!





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