White Asparagus: 7 Ways to Cook and Serve White Asparagus

White asparagus (Asparagus officinalis) is asparagus covered with dirt and mulch as it grows to inhibit the vegetal plant from developing its usual green color. Limiting sun exposure prevents asparagus from undergoing the process of photosynthesis, which produces the chemical chlorophyll and makes regular asparagus green.

Compared to green asparagus, white asparagus spears taste less bitter and are more tender, although the bottom two-thirds of the spears are very fibrous. Chefs peel this tough outer layer with a vegetable peeler before cooking white asparagus.

White asparagus is available around the world but is especially popular in Asia and Europe—in Germany, in particular. During Germany’s Spargelzeit, or white asparagus season (from early springtime to the end of June), roadside stands and farmers markets open up to sell fresh white asparagus.

White asparagus is green asparagus that has not undergone photosynthesis, while purple asparagus contains anthocyanin, a dark flavonoid pigment that changes the vegetable’s color. Here are more comparisons:

• Cooking time: You can grill, saute, roast, or steam all types of asparagus; however, the stalks of white asparagus are thicker than those of green or purple asparagus, so they require longer cooking times than their counterparts. For grilled asparagus, steam the white asparagus stalks beforehand to shorten their time on the grill, which will prevent them from burning.
• Flavor: Green asparagus spears can taste earthy, grassy, and even somewhat bitter, while the flavor of white asparagus is milder. Purple asparagus, which has a higher sugar content than the other types of asparagus, tastes sweeter by comparison.
• Nutrition value: Green asparagus is highest in vitamin B and vitamin C, and purple asparagus contains the most antioxidants. White asparagus is lower in sugar than both the green and purple varieties.
• Preparation: White asparagus is tougher and more fibrous than green or purple asparagus, so you have to remove the bottom two-thirds of the spear with a vegetable peeler before you cook it. By comparison, peeling isn’t required with green and purple asparagus, although you should still snap or cut off the bottom inch of the spears before preparing them.

There are multiple ways to cook white asparagus, including:

1. 1. Frying: You can bread and deep-fry asparagus; however, you must cook the stalks before you fry them since the fryer time alone will not fully cook the fried asparagus.
2. 2. Grilling: Steam the white asparagus stalks before you grill them to ensure they finish cooking on the grill without burning. Prior to grilling the stalks, toss them in olive oil, kosher salt, and black pepper.
3. 3. Roasting: Peel away the fibrous ends of the white asparagus and toss the stalks with olive oil and any seasonings. Arrange the asparagus in a single layer on a baking sheet and roast them in the oven at 375ºF until they become tender, about 30 minutes.
4. 4. Steaming: For steamed asparagus, add peeled white asparagus to a steaming basket and carefully lower the basket into a pot of boiling water. Add a splash of lemon juice to the water if you want to slightly flavor the asparagus while it’s cooking; otherwise, boil the asparagus until the spears are tender, about five minutes (depending on their thickness).

White asparagus takes on both mild and strong types of flavorings well. Here are a few ways to prepare white asparagus.

1. 1. White asparagus salad: Peel the white asparagus into thin ribbons and cook them in a pot of simmering water until they’re tender. Dry the ribbons on paper towels and let them cool. Toss the asparagus in a simple dressing of olive oil, balsamic vinegar, salt, and black pepper before you serve it. Alternatively, you can combine the asparagus ribbons with mixed greens and other veggies for a more traditional salad.
2. 2. White asparagus and sauce: The classic, French-style preparation of white asparagus involves serving it with hollandaise sauce (an emulsion of egg yolks, lemon juice, and melted, unsalted butter). For a simpler version, you can serve steamed asparagus with melted butter and parmesan cheese.
3. 3. Asparagus and prosciutto: Grill, roast, or steam white asparagus and then wrap them in a slice of prosciutto (an Italian cured meat product) before you serve it. Alternatively, add the prosciutto-wrapped asparagus to a skillet with a few drops of olive oil to first crisp the prosciutto over low heat.

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