White Asparagus Recipe with Lemon | Cooking On The Weekends (2024)

FAQs

Do you have to peel white asparagus before cooking? ›

Unlike green asparagus, where peeling is optional, it is essential to peel white asparagus. The skin is quite tough and bitter, and this is where a lot of people who haven't cooked white asparagus before go wrong.

The most traditional way of cooking white asparagus is in an emulsion of water, butter, lemon juice and salt, which is brought to the boil and the asparagus added and gently simmered for anything between eight and thirty minutes, depending on the thickness of the spears.

Heat a skillet or sauté pan over medium-high heat. Cut 6 to 8 cleaned and trimmed medium asparagus spears into 2-inch lengths. Add olive oil or butter to pan; when hot, add asparagus, season generously with salt and pepper and cook about 3 to 4 minutes, until bright green, shaking or stirring the pan frequently.

Health Benefits

Regularly eating white asparagus might help with: Better weight control: With low calories and high fibre, asparagus can prevent you from overeating. Heart health: Foods rich in antioxidants like asparagus guard your heart by cutting inflammation and disease risks.

Be wary of any recipe that instructs you to peel asparagus before cooking it. Not only is it labor-intensive, it's really not necessary. Rick Martinez, BA's digital associate food editor, explains that as long as you get rid of the bottom portion of the stalk, the rest is entirely edible.

In Europe, white asparagus is traditionally eaten with a rich sauce such as hollandaise or simply melted butter and salty ham, but it is much more versatile than these classic pairings. The green aromas found in white asparagus complement those found in coffee, making them a great – if a little unusual – match.

Asparagus, a vegetable with a high nutritional value, can be eaten cooked or raw. Because of its chewy texture, cooking is the most common preparation method. However, thinly sliced ​​or seasoned raw asparagus can give the dish just as much flavor.

Asparagus contains potassium, an important nutrient for keeping your heart, bones, kidneys and nerves functioning and healthy. You may be surprised to learn that this stalky vegetable also consists of a compound called asparaptine, which may help improve blood flow, in turn lowering blood pressure.

Lignin is not softened by heat, so it remains fibrous and tough after cooking. To eliminate lignin, snap (don't cut) the end of each spear just before cooking. It will break right at the point where the stalk becomes tender. Do this just before cooking so you leave no time for asparagus to accumulate yet more lignin.

Boiling green vegetables in a small amount of water means bathing them in a virtual soup of color destroyers. Add something alkaline, such as baking soda, and the chemical reactions are altered so the chlorophyll turns bright green.

Which is healthier white or green asparagus? ›

Low-anthocyanin varieties that taste mild are suitable for growing as green asparagus. Green asparagus is considered healthier than white asparagus, as it is rich in vitamins C, E, K and beta-carotene.

But since white asparagus. and green asparagus are the exact same plant, growing the perfect colorless stalk. to fetch the highest price requires special preparation, specialized tools, and a race against the sun. Very early in the spring, a case can cost as much as $25 per pound. The reason goes back to the laborious.

Before cooking canned asparagus, it's essential to drain and rinse it thoroughly. This step removes any excess liquid or brine, resulting in a better taste and texture. Simply open the can, pour the contents into a colander, and rinse the asparagus under cold water.

To Peel or Not to Peel

The outer layer of white asparagus can be tough and fibrous, which means it's best to peel white asparagus. To remedy this, use a vegetable peeler to remove the woody layer before cooking, the same way you would with green asparagus.

Use a vegetable peeler to peel the tough outer skin. You can lay each spear flat and run the peeler blade down the length of the spear starting at about 1.5” from the top. You can steam, boil, grill, or roast white asparagus once it is prepped.

White asparagus must be peeled very far up, to about 2 inches below the tip. Make sure you remove the entire tough outer layer when peeling.

Thicker stalks develop a woody exterior but retain their tender interior, so it's a good idea to peel that tough outer layer away, leaving you with a long, tender stalk of asparagus and much less waste than if you simply snapped half of it off.