Crystal-Valley
  • Home
  • Our Company
  • Products
    • Asian
      • Chinese Bitter Melon
      • Chinese Eggplant
      • Chinese Okra
      • Indian Eggplant
    • Asparagus
      • Green Asparagus
      • Purple Asparagus
      • White Asparagus
    • Baby Vegetables
      • Baby Carrots
      • Baby Corn
      • Baby Squash
    • Beans and Peas
      • English Peas
      • French Beans
      • Snow Peas
      • Sugar Snap Peas
    • Fruits
      • Blackberries
      • Blueberries
      • Papaya
      • Passion Fruit
      • Pepino Melon
      • Pomegranate Arils
      • Rambutan
      • Star Fruit
    • Lettuces
    • Other Specialty Products
      • Belgian Endive
      • Brussels Sprouts
      • Okra
      • Radicchio
    • Peppers
      • Bell Peppers
      • Cachucha Peppers
      • Habanero Peppers
      • Red Fresno Chili Peppers
      • Shishito Peppers
      • Thai Chili Peppers
    • Tomatoes
      • Baby Heirloom Tomatoes
      • Heirloom Tomatoes
      • Yellow Tomatoes
    • Tropicals
      • Calabaza
      • Chayote Squash
      • Ginger Root
      • Limes
      • Malanga Coco
      • Malanga Eddo
      • Malanga White
      • Turmeric
      • White Ñame Root
      • Yuca
    • Channel
      • Foodservice
      • Retail
    • Close
  • From Field To Fork
    • Distribution
    • Food Safety and Quality Assurance
    • Social and Environmental Sustainability
    • Sourcing and Growing Regions
    • Close
  • Recipes
  • What’s New
  • Contact Us
Print

White Asparagus with Butter

Ingredients:

  • 1-2 pounds White Asparagus
  • Water
  • 1 tablespoons Salt
  • 1 tablespoons Sugar
  • ¼ Cup Lemon Juice
  • 1 Stick of Butter

Instructions:

Wash the asparagus thoroughly and cut off the woody ends (about .5”-1”) from each spear. Next use a vegetable peeler to peel the tough outer skin. You can lay each spear flat and run the peeler blade down the length of the spear starting at about 1.5” from the top.

Bring a large pot of water to a boil. Add salt, sugar, and lemon juice to the boiling water. Next, add the bundle of asparagus and cook for about 10-15 minutes or until the asparagus is tender enough to pierce with a fork. While the asparagus is cooking, melt the butter.

Once done, drain the water and remove the asparagus. Pat the asparagus dry and place on a serving dish. Pour melted butter over the cooked white asparagus and serve at once. Garnish with fresh parsley.

http://www.crystalvalleyfoods.com/wp-content/uploads/2017/08/How-to-Prepare-White-Asparagus.mp4
  • Crystal-Valley
  • Contact Us
  • Phone: (305) 591-6567
  • Email: info@crystalvalleyfoods.com
  • Home
  • Our Company
  • Products
  • Crystal Valley From Field To Fork
  • What’s New
  • Privacy Policy
  • Terms & Conditions
  • Contact Us

CRYSTAL VALLEY WEST, INC.

  • 1601 E. Olympic Blvd.,
  • Units 103 & 104,
  • Los Angeles
  • CA 90021
  • © 2021 Crystal Valley Products
  • All Rights Reserved