This popular vegetable comes in a variety of colours, including green, white and purple. Let's talk about white asparagus which flavour is considered to be milder and more delicate, with a slight bitterness. It is white because it is grown without being exposed to light, preventing photosynthesis and therefore the production of chlorophyll. As it begins to grow, soil is piled onto the seedling to keep it in the dark – a very labour intensive process which explains the price tag on this highly revered spring vegetable. The season lasts from April to June. So do not wait too long to try this delicacy.
Asparagus is also low in calories and packed with essential vitamins, minerals and antioxidants. Here is German White Asparagus (Spargel) fact sheet:
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Nutritious qualities:
Asparagus is low in calories (20kal per 100gr) but boasts an impressive nutrient profile (protein 2,2gr, fiber 1,8gr, Vitamins A, C, E, K, folate, potassium, phosphorous, iron, zink, - you name it. -
Storing and handling asparagus:
Use within a few days. Store in your fridge, wrapped loosely in a damp cloth.
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What to look for when buying white asparagus:
To determine freshness, squeeze the end and juice droplets should appear. -
Storing and handling asparagus:
Use within a few days. Store in your fridge, wrapped loosely in a damp cloth.
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Peeling white asparagus:
Wash first, then peel, starting below the head, and moving downwards to the base. Asparagus must be handled gently.
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Cooking asparagus:
Water 1 litre, 1⁄2 tsp. sugar, 1 tsp salt, lemon juice, 20g butter, splash of milk optional. Add asparagus and make sure the water in the pot is covered with a cloth. Pending on thickness simmer for 20 minutes. Do check while cooking and do not overcook. To check if it is done, remove a stalk, cut the end off and try. Once cooked, take out and serve instantly. Save stock for soup or serve as is.
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How to eat white asparagus:
Anyway you like! Often people cut from the bottom and save the tip for the end as it is the tenderest part. -
Serving suggestion – too many to count!
Classic with new potatoes or thin pancakes. Hollandaise sauce is the most common, however there are many variations such as béarnaise, Mornay sauce, mushroom cream sauce, vinaigrettes, basically any sauce you enjoy.
Clear butter, truffle hollandaise, choron, maltese etc. Cream of Asparagus with smoked salmon, omelette, gratin, wrapped in ham with cheese.
Serve as an accompaniment with smoked or raw ham, parma ham, buendnerfleisch, fresh salmon or any fresh fish filets, medallion of beef, veal or pork, schnitzel, and many more.
For appetizer “cold” some sort of vinaigrette, cocktail sauce with shrimps, salads with smoked Salmon, -
Wine suggestion:
Any rose, light white wines, perhaps sauvignon blanc.
Bon appetit from LPB!