White Asparagus with Arugula
White asparagus, usually considered a delicacy, has a very short growing season, and is typically seasonably available in May or June. It is white because it is grown without light, thus keeping the plant from producing chlorophyll, which gives it its usual green color. White asparagus is milder in flavor, though it still has tough stems that should be removed before cooking. This dish pairs especially nicely with salmon for dinner, or smoked ham such as Westphalian ham or prosciutto for lunch. Dill and asparagus are a wonderful combination of flavors.
1 pound white asparagus
6 ounces arugula
Salt and pepper to taste
- Peel the white asparagus from the head down (leaving heads intact) and trim the bottoms, tying in bunches if desired. Place it in boiling salted water and cook for about 10 minutes. Carefully take up the asparagus and place it on a plate covered with paper towels or a dish towel to absorb the excess water. Chop the dill, and press the juice from the lemon.
- Arrange the warm or cold asparagus on individual dishes on beds of arugula. Drizzle liberally with freshly pressed lemon juice, a grind of pepper and fresh dill.