{"id":604,"date":"2020-07-01T01:45:03","date_gmt":"2020-07-01T01:45:03","guid":{"rendered":"https:\/\/culinaryambition.com\/?p=604"},"modified":"2022-04-14T10:58:44","modified_gmt":"2022-04-14T02:58:44","slug":"pan-roasted-white-asparagus-a-la-flamande","status":"publish","type":"post","link":"https:\/\/culinaryambition.com\/pan-roasted-white-asparagus-a-la-flamande\/","title":{"rendered":"Pan Roasted White Asparagus \u00e0 la Flamande"},"content":{"rendered":"\n

The season of white asparagus starts in April and runs through to June. We were lucky, we got hold of some yesterday and we decided to make a classic with it.<\/p>\n\n\n\n

\"asparagus<\/figure>\n\n\n\n

White or green they come from the same plant but the white asparagus grow underground. Once the tips break the surface, they are harvested to avoid sunlight turning them green.<\/p>\n\n\n\n

Sandy soil is perfect to grow this white gold and that’s why Germany is probably the biggest producer in Europe. Belgians must be among the biggest consumers. We serve them  throughout the meal from appetiser to dessert.<\/p>\n\n\n\n

You always need to peel<\/a> white asparagus, even when thin, and break or cut the hard ends. Then it\u2019s all straightforward to prepare them \u00e0 la flamande. Bon app\u00e9tit!<\/p>\n\n\n\n

Related: White asparagus velout\u00e9<\/a><\/p>\n\n\n

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\"Asparagus<\/div>\n<\/div>\n

Pan roasted white asparagus \u00e0 la flamande<\/h2>\n
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It's very seasonal but this white gold is always a delight on the menu.<\/span><\/div>\n
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