Servings: 4 to 6 as a first course
One of the great surprises about white asparagus is how deliciously crisp and refreshing it is raw. Slicing it thin makes peeling unnecessary, but be sure to trim off the tough bottom inch or so of each stalk.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.