White Asparagus Recipe

This white asparagus recipe is incredibly easy and such a delicious change to your normal vegetable routine. You should really try it.

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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 grow underground and 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.

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What you need

• white asparagus
• sugar
• white vinegar – or substitute white wine

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How to make it

1. Add sugar and vinegar to pan.
2. Peel bottom ⅔ of each spear, this tough outer layer is tough.
3. Add water to pan.
4. Add asparagus. Simmer for 30-35 minutes, until tender crisp.

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Optional hollandaise sauce ingredients

• eggs
• lemon juice
• water
• pepper
• salt
• butter

How to make the sauce

1. Set up double boiler. Turn heat to medium high. Separate eggs. Add yolks to top of double boiler.
2. Whisk. Add the remaining ingredients to eggs.
3. Cut butter in to 3 chunks. Place top on the bottom of double boiler. Stirring or whisking continuously.
4. Add one piece of butter at a time. Stirring constantly, let butter melt.
5. Add next pieces of butter letting melting between. Sauce will thicken nicely upon addition of the last piece of butter.

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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 white asparagus spears to avoid any bitterness.
• Smaller diameter spears are more tender than thicker spears.
• Do not overcook. The texture should be tender-crisp.
• Serve with butter, drizzled with olive oil, white sauce or hollandaise sauce (recipe below).

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This asparagus is delicious served as an appetizer. Wrapped in prosciutto or ham, drizzle with olive and make asparagus bundles. Just roast them a few minutes in the oven until the meat browns a bit.

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Tools I Use

• asparagus pot
• extra large bamboo cutting board
• chef’s knife
• vegetable peeler

Some other delicious vegetable recipes

• Green beans almondine
• Brown sugar glazed carrots
• Cauliflower au gratin
• Beet puree

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That’s how easy it is to make these delicious asparagus. The flavor is more mild than green asparagus.

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I hope you enjoyed the recipe today!

Enjoy. And have fun cooking!

Inspiration for this recipe came from Patty Saveurs.