White asparagus with raspberry vinegar dressing

Many opinions surround white asparagus. It is green asparagus which has been blanched by soil being mounted up around the spear as it shoots and, with the absence of light, the stalk remains blond. Many Europeans swear that white asparagus is premium. Personally I prefer green, thinking the blanched asparagus as an albino substitute of the true taste. If you want to serve white asparagus or just try it out, here is a recipe.

Ingredients

1 bunch	White asparagus (Main)
3	Cos lettuce leaves

Raspberry Vinegar for dressing

400 g	Raspberries (Main)
450 ml	White wine vinegar

Directions

1. Cook the white asparagus spears till tender.
2. Drain and run under cold water to chill.
3. Arrange on an entrée plate with a few cos leaves.
4. Make a dressing with 3 parts avocado oil and 1 part raspberry vinegar. Sprinkle with salt and freshly ground pepper and serve.

Raspberry vinegar

1. Gently crush 200g of raspberries in a preserving jar.Cover with white wine vinegar.
2. Cover and leave for 3 days on a warm, sunny windowsill.
3. Strain through a muslin-lined sieve, allow to drip without pressing down.
4. Return the liquid to the rinsed-out jar. Add another 200g of fresh crushed raspberries and repeat the process. Bottle, seal and store in a dark cool place