The Japanese never cease to surprise us with a photo of the farmer who raises the most perfect white asparagus called “aspara” in Japanese.
Where else on planet earth do you find accountability when buying vegetables when strolling a supermarket. Too often bundled into vegetable sections in a supermarket you can find off season Peruvian white.
These are immaculate and without hesitation I put them into my basket and hand carried them home avoiding any damage to the tips.
Cooking these “aspara” is very different to those perfect green asparagus found in Pertuis France: https://mesubim.com/2015/03/15/green-asparagus-pertuis-not/ so soft boiling them to avoid the gliding-stringless texture of white asparagus seems necessary.
Categories: Kitchen Facts