Recipe 1: Roasted
10 Stalks - White Asparagus
½ Tsp. - Kosher Salt
1 Tbs. - Chopped Garlic
EVOO
On a baking sheet lined with foil lay out the asparagus. Drizzle with EVOO then toss gently with the garlic and kosher salt. Bake in a 400 degree oven for 13-15 minutes. Serve hot.
Recipe 2 : Deep Fried
10 Stalks - White Asparagus
¼ C. - Flour
¼ C. - Panko Crumbs
1 - Egg
Salt & Pepper
Dip the asparagus in the egg to coat, season the flour with salt & pepper and dredge the asparagus in the seasoned flour. Remove from the flour and coat in the egg again, let the excess egg drip off then coat in the Panko crumbs. Deep fry at 350 degrees for about 1 minute, turning while they cook, serve with your favorite dipping sauce.
Recipe 3 : Sauté
1 Tbs. - Chopped Garlic
½ Tsp. - Kosher Salt
2 Tbs. - Butter
½ Tsp. - Pepper
Cut each stalk into 3 pieces; melt the butter in a frying pan over medium heat. Add the garlic, asparagus, salt & pepper. Sauté over medium heat for about 10-15 minutes or until tender.