White asparagus is known as truffles in vegetables, and the Germans have a good heart. Another vegetable variety that grew up in the dark (why are Europeans so dark). Compared with green asparagus, the content of trace elements is high, and it is rich in various amino acids, proteins and vitamin B. White asparagus is softer and lighter on the palate than green asparagus. Because it is soft and boneless and has a weak breath, it is usually eaten with weaker potatoes. Because I heard that white asparagus is only available in the spring and summer, it seems that time is running out, so I quickly grabbed a handful of white asparagus and made several dishes. This is a white asparagus dried ham roll. The taste of white asparagus is really faint, and it is not easy to appreciate such a faint beauty.
|White asparagus||6 roots|
|Air-dried ham||4 tablets|
|Vegetable oil||The right amount|
Peel the white asparagus and blanch in salted boiling water. Blanch to half-cooked, sub-cooled water and drain.
Roll the dried bacon on the white asparagus. Because air-dried bacon is salty, don't roll too much. (I'm a bit curled up, sweat …)
Put oil in the pan, fry white asparagus bacon rolls over medium-low heat until golden bacon.