White Asparagus

Growing shielded from light (preventing any photosynthesis and chlorophyll production), white asparagus is a prodigy of delicacy. Very rich in inulin, it requires gentle cooking to break down its woody texture without losing its subtle nutty aromas. The contemporary approach rejects boiling in water (which would wash away its water-soluble compounds) in favor of sous-vide cooking at 85°C with a pinch of salt, sugar, and butter, candying the vegetable in its own juice.