White Asparagus Three Ways
Instructions:
- 2 lbs. white asparagus
- 12 cups water
- 1 cup sugar
- 1/2 cup salt
- 6 tbsp. orange juice, or the juice from 2 oranges
- 3 tbsp. lemon juice, or the juice from 1 lemon
- 1 bay leaf
- Remove outer layer from all the asparagus stalks with a vegetable peeler and cut approximately one inch off the bottoms.
- In a large pot, bring the water to a rolling boil and add the remaining ingredients.
- Add the asparagus and blanch for 3 minutes or until tender when poked with a knife.
- Transfer the asparagus to an ice bath and allow to cool. Reserve the cooking broth.
- Tip: To make a fi ne, quick soup, add the asparagus ends and peelings to the leftover cooking broth. Simmer, season to taste with salt and pepper, then purée.