White Asparagus With Bacon PangrattatoBy Chatelaine
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Sometimes called edible ivory, white asparagus is revered in Europe; Germany welcomes the pale stalks—and with them, the arrival of spring—with its annual Spargelfests. While it starts out the same as its green counterpart, as it grows white asparagus is completely covered with soil and harvested before it sees sunlight to prevent chlorophyll from giving it colour. Tender and sweet, it’s also more fibrous (peel before cooking).
- 500g white asparagus
- 2 slices bacon , finely chopped
- 1/4 cup Italian bread crumbs
- 1 tbsp lemon zest
- 3 tbsp butter
- 2 tbsp chopped parsley , or microgreens
- Fill a medium saucepan halfway with water and bring to a boil. Break off and discard tough ends from asparagus, then peel bottom third of stalks with a vegetable peeler. Add asparagus to boiling water. Boil until tender-crisp, 5 to 6 min. Using tongs, remove asparagus from water and immediately plunge into a bowl of cold water. Drain and pat dry. Set aside.
- Heat a large non-stick pan over medium-high heat. Add bacon and bread crumbs. Cook, stirring occasionally, until crispy, 3 to 5 min. Transfer bacon mixture to a small bowl and stir in lemon zest. Set aside.
- Add butter to the same pan. Melt, swirling pan occasionally, until butter becomes foamy, smells nutty and turns dark brown, 2 to 4 min. Add asparagus and cook until warmed through, 1 to 2 min.
- Arrange asparagus on a platter and drizzle browned butter overtop. Sprinkle with bacon mixture and parsley. Squeeze a lemon wedge overtop, if desired, for extra tang.