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| White asparagus |
Even though pretty cold this spring so far,
very happy to see asparagus tips start to pop out from the soil. When covered,
they stay white, very sweet and crunchy. Once exposed to sunlight, they turn green
with chlorophyll and become less sweet, but may be more nutrients.
I like to simply bake them at 180˚C for 15
minutes to just remove the rawness, to enjoy their natural taste.
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