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Behind the ingredient.

White Asparagus:

White asparagus is white due to a process called etiolation, or deprication of light. Without light, the plant cannot produce chlorophyl which is what produces the green color. White asparagus are milder in flavor and are slightly more tender than green, but can be substituted for one another in recipes.

White Asparagus Saute

Ingredients:

1lb white asparagus, ends trimmed and peeled

½ lb chanterelle (or other) mushrooms, chopped into ½ inch pieces

1 shallot, chopped

4 tablespoons butter

1 tablespoon fresh lemon juice

salt and pepper to taste

Instructions:

1. Boil asparagus on stovetop for 2 minutes or microwave for 30 seconds.

2. Melt 3 tablespoons butter in a large saute pan.

3. Add shallots and saute for 1 minute.

4. Add mushrooms and saute for 3 minutes.

5. Melt additional butter, add asparagus and toss to coat.

6. Sprinkle with lemon juice and season to taste with salt and pepper.

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