White asparagus: peel, cook and prepare!

White asparagus is a springtime classic! But you still need to know how to prepare it properly. In this article, I’ll explain how to peel and cook white asparagus so that it’s tender, melting and full of flavor. You’ll see, it’s easier than it looks!

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 I recommend looking for when picking your asparagus:

• Freshness: The spears should be firm to the touch, free from blemishes or any dryness. A little tip: if they squeak when you gently rub them together, that’s a great sign of freshness!
• Color: Look for 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 beautifully 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.

How to Peel White Asparagus?

This is an essential step! Unlike green asparagus, white asparagus has a thicker, fibrous skin that must be removed to avoid a “sewing thread” effect under the tooth.

Here’s how I do it:

• I peel them with a vegetable peeler, starting just below the head (which is left intact) and working my way down. 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. A badly peeled asparagus can really spoil the taste.

Tip: You can also peel them 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 express 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)

It’s my little creative touch, 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!

How to Serve White Asparagus?

There are a thousand ways to enjoy them! Here are my favorites:

• With vinaigrette: a must. A good old-fashioned mustard, a dash of vinegar, a little walnut or olive oil, and you’re ready to go. See my recipe for mustard vinaigrette.
• With a mousseline sauce: for special occasions, this is a homemade mayonnaise with a little whipped cream.
• With mayonnaise or gribiche sauce: a more rustic version, but just as tasty. See my recipe for gribiche sauce.
• With melted butter and 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.

What to Eat with 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, and a hollandaise sauce, as is the tradition in Alsace and Germany.
• Serve with steamed fish or soft-boiled eggs.

More Cooking Tips!

Here are some other recipes you might like:

• How to choose a melon?
• Make your own Herbes de Provence!
• How to prepare celeriac
• How to make Apple Roses?

Frequently Asked Questions

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