Where’d you get the white asparagus this time of year? I was thinking it would be fun to do crudités with only white and light green vegetables for my NYE thing, but I didn’t find enough white stuff. I could’ve boiled and chilled the white asparagus maybe.
Is that the onion/butter one? And, yeah, as @Nemroz, I think crushed would detract at least a smidge. I freeze that in mini-muffin tins and use on pizza.
yea, whole peeled is great. i’ve been using some amazing ones that are way too expensive… cant find the name of course and eataly no longer carries from what it looks like… bleh.
I made this recipe once with the Bianco whole tomatoes. Our family didn’t really like the sauce as much as our traditional recipe with garlic, S&P, tomato paste, oregano and a smidge of sugar. The Bianco tomatoes are my choice as well.