White asparagus: peel, cook and prepare!

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Prep time: 10

Cook time: 15

If there is one vegetable I love to eat in Spring this is definitely white asparagus. I know some of you still aren’t sure how to properly prepare them. So in this article, I’ll explain how to peel and cook white asparagus so that it’s tender, melting and full of flavor.

A plate of neatly arranged white asparagus tips, garnished with a slice of lemon, set on a white table with a napkin underneath.

How to Choose your White Asparagus?

White asparagus season runs from April to June, with the best of the crop usually found in May. That’s when they’re at their freshest, often still speckled with a bit of soil or sand, a sure sign they’ve just been harvested.

Here’s what you should look for when picking your asparagus:

Freshness: The spears should be firm, free from blemishes. Make sure that are not dry. You can make the test: if they squeak when you gently rub them together, that’s a sign of freshness!
Color: The spears should have a nice white color, sometimes with a touch of pink or violet at the tip. That’s completely normal and even desirable for certain varieties.
Size: Personally, I like medium size spears, nit too thin, not too large. They stay tender inside but hold up when cooked.

And if you have the choice, go for bunches where the spears are more or less the same size, it makes cooking much easier and more even. Once you’re home, wrap them in a damp cloth and store them in a cool place. They’ll keep well for 2 to 3 days.

White asparagus and a peeler on a wooden cutting board, with half a lemon and butter in the background.

How to Peel White Asparagus?

This is an important step! Unlike green asparagus, white asparagus has a thicker, fibrous skin, so it must be removed. Otherwise you will have “sewing thread” under the tooth.

Here’s how I do it:

I peel them with a vegetable peeler, starting just below the head (left the head intact). I do this while holding them at the head, so as not to break them.
Then, I cut off 1-inch (2 to 3 cm) of the base, which is often a little hard.

Tip: Don’t hesitate to peel twice if necessary, especially for thick asparagus.

Tip: You can peel the asparagus in advance (in the morning for the evening), and store them in a damp cloth in the fridge. They’ll stay nice and fresh.

How to Cook White Asparagus?

There are several ways to cook white asparagus. I’ve tried them all, and I’ll explain the advantages of each:

1. Boiling water

The classic method, simple and effective.

Bring a large pot of salted water to the boil.
Add a knob of butter, 2 slices of lemon and 1/2 teaspoon of sugar. This little mixture makes all the difference: the butter softens, the lemon keeps the beautiful color, and the sugar balances the bitterness.
Plunge in the asparagus and cook for 12 to 15 minutes, depending on size. They should be tender under the blade of a knife.
Drain carefully and serve warm or cold.

2. Steaming

Gentle cooking that retains all the natural flavors.

Place the asparagus in your steamer or steamer basket.
Bake for about 20 minutes. Time may vary according to thickness.
Ideal if you want to cook without adding fat.

3. Microwave

The best method, perfect when you’re in a hurry or want to cook a small quantity.

Place the asparagus in a microwave-safe dish, with a base of water (about 2-3 tablespoons).
Cover with a lid or special cooking film.
Cook for 6 to 8 minutes at medium power (700-800W), checking halfway through. Adjust according to size.

Tip: Leave them to rest for 1 to 2 minutes after cooking, they will continue to cook lightly with the steam.

4. En papillote (in parchment paper)

I love this method too, it’s perfect for a chic starter!

Place the peeled asparagus in a papillote with a drizzle of olive oil, salt, pepper and a few herbs (tarragon or thyme, for example).
Bake at 350°F (180°C) for 20 to 25 minutes. They become meltingly soft and slightly candied.

Tip: Add a salmon fillet, lemon slices and dill for a quick and complete meal!

Which Sauce to Serve White Asparagus?

There are a thousand ways to enjoy them! Here are my favorite sauces for white asparagus:

Vinaigrette: a classic in France, serve the asparagus cold after blanching them. See my recipe for a classic vinaigrette.
Hollandaise sauce: a classic in Germany or in Alsace. The asparagus are served warm, with hollandaise sauce and boiled potatoes. Or try the mousseline sauce which is a hollandaise with whipped cream, it’s a bit lighter.
With mayonnaise or gribiche sauce: a more rustic version, but just as tasty. See my recipe for gribiche sauce.
With crushed hard-boiled eggs, simplified hollandaise style: simple, generous and delicious.

Tip: Don’t throw away the peelings and stalks! You can use them to make a homemade asparagus stock, perfect for soup, risotto or even a light sauce.

Plate of steamed white asparagus topped with creamy sauce, garnished with parsley and lemon slices on a white plate.

How to Serve White Asparagus?

I serve them often:

As a cold starter, with a crunchy salad, a good vinaigrette and toasted hazelnuts. You can also add a few shavings of Parmesan or thin slices of cured ham on top.
With potatoes, white or cured ham, especially good with hollandaise.
Serve with steamed fish or soft-boiled eggs.

More Cooking Tips!

Here are some other recipes you might like:

Frequently Asked Questions

Should white asparagus be peeled?

Yes, it’s essential! Their skin is much thicker than that of green asparagus, and if you don’t remove it, they’ll be tough, stringy and not very pleasant to eat. Take the time to peel them all the way through, starting just under the head.

How do you know if white asparagus is properly cooked?

Simply prick the base with the tip of a knife or toothpick. If it digs in easily, without resistance, it’s perfectly cooked. They should be tender but still slightly firm so as not to break when eaten.

What wine to serve with white asparagus?

I recommend a crisp, dry white wine like a Sancerre, Pinot Gris or Sylvaner. These are classic but very effective pairings, especially if you serve the asparagus as an appetizer.

Can white asparagus be cooked like green asparagus?

Not quite. White asparagus is thicker and more fibrous, so it requires careful peeling and longer cooking times than green asparagus.

Can white asparagus be cooked in the microwave?

Yes, you can! Place them in a dish with a base of water, cover (with a lid or suitable cling film), then cook for around 6 to 8 minutes, depending on their size. Convenient for small quantities.

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