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Friday, April 25, 2014

Oven-Baked White Asparagus

We are very excited to announce the beginning of homegrown white asparagus season! Eckert’s is proud to now have fresh-cut, white asparagus for sale in our Country Store in Belleville. White asparagus is different from its green counterpart because it grows underground in mounds of soil. The deprivation of sunlight (and therefore chlorophyll) results in white stalks instead of green. The flavor of white asparagus is bit more bitter than green and that is why I love to serve with fresh slices of lemon to counter-balance the natural flavor.

Take a look at our grower, Don Ross, who farms white asparagus just a stones-throw from one of our peach farms, on his harvesting machine. He drives over the rows of asparagus and cuts tips under the earth. I encourage you to give this unique vegetable a try. The flavor is uniquely delicious and the growing story is a long-standing German tradition! It doesn’t get much more local than this….

1 lb. white asparagus spears, ends trimmed and peeled
2 Tbs. butter
Salt &  Pepper

Preheat oven to 350 degrees Fahrenheit. Wash asparagus and place spears on a large sheet of heavy-duty aluminum foil; dot with butter. Bring edges of foil together to form a pouch, seal tightly and place on a cookie sheet. Bake for 25 to 30 minutes or until asparagus is “crisp-tender.” Carefully open foil to allow steam to escape. Season with salt and pepper to taste. Makes 4 servings.

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