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White Asparagus from Holland

April 12, 2011

Simple ingredients add up to a sumptuous seasonal composition.

We love asparagus—especially when plump ivory-colored spears arrive by air from Holland. (It’s not a different kind of asparagus. The pale color results from mounding earth around the spears to shelter them from the sun, so their green chlorophyll doesn’t develop.) When spring graces us with this amazing vegetable, we go straight to our favorite way of serving it, with Serrano ham and a beurre blanc. First, we peel the stalks, quickly steam them to tenderness, and place them perfectly side by side on a plate. Then we drape the asparagus with the imported-from-Spain jamón, anoint it with our light, creamy, smooth beurre blanc, and garnish with micro-greens and chives. It’s springtime perfection!

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