Mar 29, 2012

white asparagus "fries"

Asparagus means spring.  It's one of the first veggies to appear each year and kind of brings hope to its veggie friends that their time is coming soon too. 

My mom and I may have a slight addiction.  Unfortunately, there's just small window of time in the year when it's available and actually fresh and delicious.

This week at the grocery my husband and I spotted white asparagus.  I didn't even know such a thing existed!  So, we got a bunch and put it in the fridge.  It sat there a couple days as I tried to figure out what the heck I was going to do with it.

Looking for recipes for white asparagus, I realized a few things.  First of all, it's not the same as its green counterpart.  It's got bitter "strings" on it (think celery), and it must be peeled and boiled before being eaten.  I also realized that there are pretty much 2 recipes out there for this veggie.  The first is simply boiling it with salt, a little butter, and lemon juice.  The other preparation is this one, coated with breadcrumbs and parsley.  It's so tasty...I would trade french fries for these any day.

Mom (and any other asparagus {or french fry} lovers out there), you gotta try this one!

White Asparagus "Fries"
Serves 4

  • 1 large bunch of white asparagus
  • 4-5 tbsp butter
  • 3/4 c breadcrumbs
  • Parsley (I used dried)
Boil water a large saucepan filled 2/3 of the way.  Remove an inch or two off the cut-end of the asparagus (either cut it with a knife or simply snap it off).  Peel each asparagus spear with a vegetable peeler starting about 1 inch from the tip.  You'll need to have the asparagus on a cutting board as you peel it (if you peel it in your hand, it'll break).  After the asparagus is peeled, gently drop it in the boiling water and let it boil for about 10 minutes.  Afterwards, drain it in a colander.

Heat the butter in a large pan.  Once it's melted, add the breadcrumbs and mix them in until they're all moist.  Add the asparagus and coat it in the breadcrumb mixture.  Remove the asparagus "fries" from the pan with tongs.  Sprinkle them with parsley before serving.  Enjoy plain or with your favorite dip.

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