Do you know how to cook white asparagus? This recipe is for the long white asparagus, their taste is more mellow than the green ones, they contain a lot of fibers and are very low on calories, I like to serve them as a starter with a side of my light mayo, light and delicious!
White asparagus are very interesting as they are ridiculously low calorie, 26 calories per cup, yet full of vitamins. They can be quite expensive but when you find them at a good price, jump on the occasion.
The reason why I would never add them to a pie, a salad or serve them as a stir fry (or only the bottom third but what a waste) is because white asparagus are very fibrous, specially towards the end, but you never know where the end starts and if you get all those fibers in your mouth, well you just want to get rid of them…
White asparagus need to be peeled, I use a potato peeler. First trim their ends, about 1.5 to 2 inches, make them all even. Then peel them delicately as they break easily from just below the spear toward the end.
I always cook them in boiling water for about 30 to 35 minutes but they can also be steamed. I add 1 tsp sugar and 1 tbsp. vinegar to the boiling water and no salt, you will not feel the sugar and vinegar once your asparagus are cooked but this will soften their flavor.
I like to serve them on their own as a starter with a side of my homemade mayonnaise.
How do you like my asparagus serving plate? Pretty isn’t it? the top part has a few holes to help completely drain the asparagus.
28 oz. (800 g.) or a bunch of white asparagus
1 tsp sugar
1 tbsp. vinegar
Trim about 1.5 to 2 inches of the bottom end of asparagus, make them all even
Peel them delicately from below the spear toward the end
Into a large saucepan, bring to boil enough water to cover your bunch of asparagus plus about 3 inches, add the sugar and vinegar, lower the heat to medium/high, add the asparagus all pointing in the same direction and cook away for 30 to 35 minutes
Remove from the saucepan using tongs, avoid touching the spears
Asparagus are delicious with Hollandaise sauce, I like to serve them with my homemade mayo
If you have leftovers, now that you know how fibrous your white asparagus are, trim the fibrous part away and add them to a salad or to a mix veg stir fry
Adding sugar to the boiling water will soften the powerful taste of vegetables like artichokes, Brussel sprouts or chicory for example.
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