White asparagus

White asparagus is the young shoot of the asparagus plant, harvested below ground so that it remains pale. Its flavour is mild, slightly sweet and distinctly vegetal, with a tender texture once cooked. White asparagus is suitable for boiling, steaming, roasting and frying.

Botanical name: Asparagus officinalis
Plant family: Asparagaceae
Part used: young shoot
Native range: Europe to Mongolia

Description

White and green asparagus come from the same plant. The difference mainly arises during cultivation. White asparagus grows in ridges of soil and is harvested before the shoots emerge above ground. This means it receives very little light and does not develop a green colour.

Fresh white asparagus spears are firm and smooth, with tightly closed tips. They vary in thickness and may be straight or slightly curved. In the Netherlands, the local harvest takes place in spring and early summer. Outside the Dutch season, asparagus may be available through imports or other cultivation and storage methods.

In the kitchen

White asparagus has a delicate, slightly sweet flavour that becomes milder with longer cooking. Boil or steam the spears until tender but still slightly firm. Roasting in the oven or gently frying in butter or oil also gives good results; dry-heat cooking produces a somewhat fuller flavour and may lightly caramelise the asparagus.

The delicate flavour pairs well with butter, eggs, potatoes, ham, salmon and mild sauces. Parsley, chives, chervil, lemon and nutmeg also complement it. The cooking liquid and peelings can add flavour to a stock or soup base, provided the peelings have been thoroughly cleaned.

Storage & preparation

Keep fresh white asparagus refrigerated and prevent it from drying out, for example by wrapping it in a clean, damp cloth. Ideally, use it while the spears are still firm. For prepacked asparagus, always follow the storage instructions and use-by or best-before date on the label.

Rinse the asparagus before use and trim the dry, woody ends from the base. White asparagus usually needs peeling. Use a vegetable peeler, working downwards from a few centimetres below the tip. Peel carefully all the way around: any fibrous skin left behind may remain tough after cooking. Thicker spears generally take longer to cook than thinner ones, so check for tenderness during cooking rather than relying solely on the clock.