This white asparagus recipe is incredibly easy and such a delicious change to your normal vegetable routine. You should really try it.
White asparagus is a popular vegetable dish in Europe, especially Germany and western Europe. It is not as easy to find it in the United States but at certain times of the year, we can find it.
The season that it’s available starts in April and lasts only until mid June. White asparagus has been cultivated in Europe since the 1500’s.
What is white asparagus?
White asparagus is exactly the same genus and species (Asparagus officinalis) as green asparagus. The difference is that the white version is blanched, similar to white cauliflower. In the case of the white version, soil or mulch is mounded up around the stalks so that they receive no sunlight.
This stops the process of photosynthesis because no chlorophyll can be produced without sunlight. It is said to make the white version more tender than it’s green neighbors. I must agree.
What you need
- white asparagus
- sugar
- white vinegar
How to make it
- Add sugar and vinegar to pan.
- Peel bottom ⅔ of each spear.
- Add water to pan.
- Add asparagus. Blanch for 30-35 minutes, until tender crisp.
Optional hollandaise sauce ingredients
- eggs
- lemon juice
- water
- pepper
- salt
- butter
How to make the sauce
- Set up double boiler. Turn heat to high. Separate eggs. Add yolks to top of double boiler.
- Whisk. Add the remaining ingredients to eggs.
- Cut butter in to 3 chunks. Place top on the bottom of double boiler. Stirring or whisking continuously.
- Add one piece of butter at a time. Stirring constantly, let butter melt.
- Add next pieces of butter letting melting between. Sauce will thicken nicely upon addition of the last piece of butter.
Great tips for sauce
- Monitor the heat in the bottom of double boiler. If the heat become too hot, it will start to scramble the edges. Remove the top from the bottom of double boiler until it cools a little.
- If sauce breaks or curdles, the water was too hot in double boiler. Immediately beat in 1 to 2 tablespoons of hot water.
- Serve immediately.
- Sauce does not hold or reheat well. Leftovers can not really be used.
Pro tips for your success
- Do not skip the peeling of the bottom of each spear. This layer can be quite tough.
- The sugar and vinegar will remove any bitterness that may be in the vegetable.
- Try to source fresh produce to avoid any bitterness.
- Do not overcook. The texture should be tender-crisp.
- Serve with butter, white sauce or hollandaise sauce (recipe below).
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Some other delicious vegetable recipes
That’s how easy it is to make these delicious asparagus.
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Enjoy! And have fun cooking!
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Inspiration for this recipe came from Patty Saveurs.
White Asparagus Recipe
Ingredients
- 1 bunch white asparagus
- 1 tsp Sugar
- 1 Tbsp white vinegar
For Hollandaise Sauce – optional
- 1/2 cup unsalted butter
- 3 egg yolks
- 1 Tbsp lemon juice, fresh or bottled
- 1 Tbsp water
- dash white pepper
- dash salt
Instructions
- Trim the bottom inch or so off of the spears. Peel asparagus. (save scraps for vegetable stock)
- Add vinegar and water to pot.
- Add water to just cover asparagus. If using asparagus pot, don't cover tips. Bring to boil.
- Add asparagus.
- Cook covered for 30-35 minutes until vegetable is tender- crisp in consistency.
- Serve immediately.
For Hollandaise Sauce
- Cut butter into 3 pieces.
- Set up double boiler. Do not let the water in the bottom hit the pot or bowl on top. You just want the steam from water.
- Beat eggs yolks in double boiler bowl.
- Add lemon juice and water.
- Place over lightly boiling water into the bottom pot.
- Cook, whisking or stirring rapidly until butter melts and sauce begins to thicken. Make sure to run your tool along the side of the pot to incorporate the edges, that will cook faster than the center. If this seems to be happening very quickly, remove from heat for a minute, or reduce heat on the bottom pot.
- Add the remaining butter one piece at a time, until melted after each addition.
- Sauce will thicken up nicely after the second addition. Remove from heat immediately.
- If sauce breaks or curdles, the water was too hot in double boiler. Immediately beat in 1 to 2 tablespoons of hot water. If you see sauce starting to "scramble" hold top of boiler off of the bottom for a few minutes until the pan cools some.
- Serve immediately.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Do not skip the peeling of the bottom of each spear. This layer can be quite tough.
- The sugar and vinegar will remove any bitterness that may be in the vegetable.
- Try to source fresh produce to avoid any bitterness.
- Do not overcook. The texture should be tender-crisp.
- Serve with butter, white sauce or hollandaise sauce.
Angela
Such great information! I have never had white asparagus before. Can’t wait to try it!
Beth Neels
It’s really quite delicious! Thanks for checking out the recipe Angela!
Jessica Formicola
I don’t think I’ve ever had white asparagus, but man does it look delicious! I can’t wait to try this!
Beth Neels
Thanks Jessica! Let me know how you like it!
Gail Montero
If I ever see some white asparagus in the store, I will surely make this! Love how easy to follow the instructions are leading to perfect results!
Beth Neels
Thanks Gail! I appreciate your comment!
Rachna
I have never had white asparagus. The pairing with Hollandaise sauce is so good. Love this easy recipe.
Beth Neels
Thanks Rachna! I’m so glad you liked it!
Nathan
What a great recipe, I love how simple it is, and that sauce looks fantastic! I never knew that’s how white asparagus was grown either so I’ve learned something new today 🙂
Beth Neels
Glad to be a source of information! Thanks NAthan!