Being a Brit I've always preferred green asparagus and that's the only kind that I have ever attempted to cook - except for one grimly memorable occasion when we entertained the Bauer family to dinner. Knowing that they would prefer the white variety I attempted to serve that, cooked the way I always cook green asparagus, just microwaved to perfection in a couple of minutes - unfortunately with white asparagus that just produces twigs possibly suited for firelighters but not anything else. I tried more cooking, and more ... eventually I served the inedible stuff which we all laboured (silently) to consume.
Later Rita explained to me very discreetly that with white asparagus one has to peel the stuff first, a crucial step of which I was completely ignorant! Here (below) Rita shows us how to prepare white asparagus for cooking!
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