Our grocery store had some beautiful white asparagus imported from Peru and a $1.88 a pound I had to pick some up. We do grow green asparagus locally. The farmer who grows it told me that he is lucky because the months that it is not growing here are the months when the mainland or South American asparagus come in.
The first time I had white asparagus was when I was in cooking school in Paris. A friend asked me to spend a weekend with her relatives in the Loire. The first night we were there we went to a restaurant and they served us plates of big fat white asparagus. At first my friend and I were a little intimidated and didn't know how to eat it. Then we followed everyone else at the table and picked the large spears up and ate with our fingers. It was so good.
For more info about asparagus check out Shizouka Gourmet
This is a simple recipe and can be made vegan by substituting soy milk for the cream
1 # White Asparagus, cut into 2 inch pieces
3 Cups Vegetable Stock
1 teaspoon Thyme
Salt and Pepper
1 Cup 1/2 and 1/2
Boil the asparagus in stock with the thyme until tender. Place in food processor and whirl until smooth. Pass through a sieve to remove and stringy pieces. Place back into pan and add half and half and heat through.
Garnish: Asparagus tips and sage leaves fried in brown butter, toasted walnuts.
