White asparagus

White Asparagus is not so common in the United States. In France, white asparagus is actually more popular than green. White asparagus is grown without light, this is why it is white. The thicker the asparagus is, the better it is. I have found white asparagus from Peru, but they are too thin. Anyway, it is better than nothing!

– White asparagus

For the vinaigrette:
– 3 tablespoons Canola oil,
– 1 tablespoon red wine vinegar
– 1 pinch of salt and pepper
– 1 teaspoon of Dijon mustard


Peel the asparagus. You don’t need to peel the top end. This is what you should get:

– Boil the asparagus for 20 minutes in salted water.

While the asparagus are boiling, prepare the mustard vinaigrette:

–  In a large bowl, put the mustard and add little by little the oil. Whisk them until well incorporated.
– Add the vinegar, salt and pepper.

Note: Preparing the dressing with the mustard could be a bit tricky. Make sure to add the oil little by little, and whisk to incorporate everything.  Then continue to add oil. It is tricky because it is like mixing oil and water. You are doing an emulsion (the mayonnaise principle!).

After 20 minutes, take the asparagus out of the water and serve the asparagus with mustard vinaigrette.

Please note asparagus can also been served with mayonnaise.

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