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

· by Valentina · 7 Comments

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This White Asparagus recipe with lemon and dill is a light and delicious way to indulge in a unique vegetable. It's beautiful to add to a spring or summer spread for brunch, lunch or dinner.

White Asparagus Recipe with Lemon | Cooking On The Weekends (1)

White Asparagus is fascinating -- or interesting, at the very least. 😉

For starters, white asparagus is grown covered with mulch and dark plastic, without ever being directly hit by sunlight. Without a chance for photosynthesis to occur, it never turns green.

White asparagus has a slightly more delicate flavor than green asparagus and it's delicious hot, warm and cold.

White asparagus season is roughly March through May, so during the spring you'll see white asparagus recipes popping up. I hope you'll give this one a go. It's a super simple and extra delicious way to try it.

The Ingredients

White Asparagus Recipe with Lemon | Cooking On The Weekends (2)
  • fresh white asparagus - Select white asparagus spears that are firm and straight, with tightly-closed tips.
  • fresh dill - Choose perky dill sprigs with a deep green color and almost feather-like leaves.
  • lemon - I always use Meyer lemons over regular lemons when given the option. Meyer lemons are a touch less tart and a touch sweeter. And with a thinner skin and fewer seeds, they are incredibly juicy.
  • extra virgin olive oil
  • Kosher salt - I cook with Kosher salt because I like its larger flake size and it usually doesn't contain additives. (If you use table salt, always use half the amount.)
  • sugar - The tiniest bit! Often white asparagus can be a bit bitter, and this will counteract that.
  • black pepper - Preferably freshly ground.

(See recipe card below for quantities.)

Substitutions and Variations

  • Fresh dill. Fresh fennel, chervil, flat-leaf parsley, tarragon and basil are all good substitute for the dill. Keep in mind, some have stronger flavors than others, so you might want to use more or less.

Recipe Tips

  • The outer layer of white asparagus is tougher and slightly more bitter than that of the green asparagus, so it's almost always peeled before it's cooked. I don't recommend skipping this step!
  • Be careful not to over-steam, otherwise the asparagus will become mushy. You can test the asparagus with the prongs of a fork -- they should slide in and out easily with a little bit of tension.

Serving Suggestions

  • This is a great vegan side dish for lunch or dinner and it's fantastic at room temperature or cold.
  • It's wonderful served along side chicken or fish. I especially like it with Lemon Chicken Under a Brick and Seared Sea Bass.
  • This white asparagus recipe is also lovely to make to add to salads. Just cut the spears into bite-sized pieces and toss them in.
  • Cilantro Chimichurri Sauce is superb drizzled of it!

Can you make it ahead?

You can make this a day ahead of time, and it's ideal to do so if you want to chill it and use it in salads.

How to Make it

- Place a medium-sized bowl of ice water on your work space.

- Cut, or snap off the tough bottom few inches of the asparagus spears and discard (or save for stock).

- Rinse and peel them from just below the floret to the bottom, using a vegetable peeler. Don't apply too much pressure because white asparagus can be very fragile.

White Asparagus Recipe with Lemon | Cooking On The Weekends (3)
White Asparagus Recipe with Lemon | Cooking On The Weekends (4)

- Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil and then add the asparagus to the rack and cover.Reduce the heat to low and steam just until tender, 6 to 8 minutes.

- Drain and immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.

White Asparagus Recipe with Lemon | Cooking On The Weekends (5)
White Asparagus Recipe with Lemon | Cooking On The Weekends (6)

- In a very small bowl, whisk the lemon juice, dill, sugar, salt and oil together. Then drizzle it over the asparagus and carefully toss to be sure it's well coated.

White Asparagus Recipe with Lemon | Cooking On The Weekends (7)

* The lemon-dill sauce also makes for a fantastic salad dressing.

Sprinkle lightly with black pepper and serve.

White Asparagus Recipe with Lemon | Cooking On The Weekends (8)

More Must-Try Asparagus Recipes

  • Asparagus Soup
  • Purple Asparagus
  • Parmesan Asparagus Salad
  • Asparagus Garnish and Steamed Asparagus

You can find more information and facts about white asparagus here.

I hope you love it!

White Asparagus Recipe with Lemon and Dill

Valentina K. Wein

This White Asparagus recipe with lemon and dill is a light and delicious way to indulge in a unique vegetable. It's beautiful to add to a spring or summer spread for brunch, lunch or dinner.

5 from 5 votes

Print

Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Side Dish

Cuisine American

Servings 2 to 4

Calories 115 kcal

Ingredients

  • 1 pound fresh white asparagus
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons finely chopped fresh dill, washed and dried
  • ¾ teaspoon granulated sugar
  • teaspoon Kosher salt
  • 1 tablespoon extra virgin olive oil

Instructions

  • Place a medium-sized bowl of ice water on your work space.

  • Prep asparagus. Cut, or snap off the tough bottom few inches of the asparagus spears and discard (or save for stock).

    Rinse and peel them from just below the floret to the bottom, using a vegetable peeler. Don't apply too much pressure because white asparagus can be very fragile.

  • Steam. Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil and then add the asparagus to the rack and cover.Reduce the heat to low and steam just until tender, 6 to 8 minutes.

  • Shock. Drain and immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. (This is called shocking -- it stops the cooking process and helps the keep the color (if green or purple.) Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.

  • Make and add sauce. In a very small bowl, whisk the lemon juice, dill, sugar, salt and oil together. Then drizzle it over the asparagus and carefully toss to be sure it's well coated. Sprinkle lightly with black pepper.

  • Serve chilled or at room temperature as a side or over fresh greens as a salad.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 115kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 467mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1723IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 5mg

Keywords unique vegan sides, great for spring lunch, unique vegetables

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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More Side Dish Recipes

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Reader Interactions

Comments

  1. 2pots2cook

    White Asparagus Recipe with Lemon | Cooking On The Weekends (14)
    Wow ! I usually serve white asparagus with hollandaise but your version is so much simpler and healthier ! Must do !

    Reply

    • valentina

      Ooooh, I do love asparagus with hollandaise, too. Yum. Thank you. 🙂 ~Valentina

      Reply

  2. Kathy @ Beyond the Chicken Coop

    White Asparagus Recipe with Lemon | Cooking On The Weekends (15)
    I'm so intrigued by white asparagus! I'm not certain how easy it is to find around here, but I'm going to start looking for it. Can't wait to try this dish!

    Reply

  3. Dawn - Girl Heart Food

    White Asparagus Recipe with Lemon | Cooking On The Weekends (16)
    We just started to grow asparagus and I can't wait to harvest! Lemon and dill is such a lovely combo. This is a delicious summer side and looking forward to trying soon 🙂

    Reply

  4. Eha

    White Asparagus Recipe with Lemon | Cooking On The Weekends (17)
    Loved to read this recipe . . . Admittedly white asparagus is available Down Under but for a brief period and not everywhere but, way back, I used to time our business trips to northern Germany to catch hold of theirs 1!!! LOVE dill, so shall remember this when spring arrives here . . . meanwhile hope you are enjoying the Easter break . . .

    Reply

  5. David Scott Allen

    If I can find white asparagus today, I am going to serve this tonight with our steaks! Just beautiful!

    Reply

  6. Dawn

    White Asparagus Recipe with Lemon | Cooking On The Weekends (18)
    This just screams spring to me (which I'm super excited about)! And what a lovely combo with lemon and dill. Such a beautiful side dish that I'm looking forward to trying as soon as I can get my hands on some white asparagus.

    Reply

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

FAQs

Do you have to peel white asparagus before cooking? ›

You'll also need to peel white asparagus before you cook it because it is more fibrous than green asparagus and it toughens faster in storage. Use a vegetable peeler to remove the fibrous skin from just below the flower heads.

How do you know when white asparagus is done? ›

As soon as it begins to boil again, after about 8 – 10 minutes, test a stalk of asparagus by slipping a knife into the spear. If it slips through easily, the asparagus is cooked properly and can be drained and served immediately. If it's still hitting some resistance, check it every 30 seconds until it's done.

What's the best way to cook asparagus? ›

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.

Is canned white asparagus good for you? ›

The nutritional value of white asparagus is similar to green asparagus. Both types are relatively low in calories and offer vitamins C, E, and K as well as iron and fiber.

How do you take the bitterness out of white asparagus? ›

Olive oil, butter and other fats are often paired with white asparagus to counteract its bitterness, with hollandaise sauce being a traditional accompaniment.

What happens if you don't peel asparagus? ›

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.

How long does it take to boil white asparagus? ›

Cover and reduce heat to medium to keep the water at a simmer. Cook the asparagus 8 to 10 minutes, or until a knife inserted in 1 stalk comes out smoothly.

Why is white asparagus so expensive? ›

White asparagus, often referred to as "white gold," can cost three times as much as green asparagus. It's colorless, has a much thicker stalk, and is harvested mainly throughout Central Europe for just three months of the year.

What is the season for white asparagus? ›

Unlike green asparagus, which you can find at the supermarket nearly year-round, white asparagus season is short, typically from April to June. The best place to look for it is your local farmers' market. Additionally, since white asparagus season is shorter, it is typically more expensive than its green counterparts.

How long does it take to cook asparagus in the oven at 350? ›

Directions
  1. Trim asparagus, and season: Snap off and discard tough ends of asparagus; place asparagus on a lightly greased baking sheet. Drizzle evenly with olive oil; sprinkle evenly with garlic, salt, and pepper. ...
  2. Roast asparagus: Bake at 350°F for 10 minutes or to desired degree of tenderness.
Mar 11, 2024

What does baking soda do to asparagus? ›

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.

Should you rinse canned asparagus? ›

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.

Can you eat too much asparagus? ›

What part of asparagus should you not eat? Most people trim off the tough, woody ends of asparagus spears before cooking or eating. Can you eat too much asparagus? There are no known side effects of eating too much asparagus, but in large quantities, the fiber in the vegetable may cause diarrhea, gas, or bloating.

How much do you peel white asparagus? ›

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.

What is the purpose of peeling asparagus? ›

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.

Where do you cut white asparagus? ›

Line up the spears. With a long, sharp knife, cut off the tough woody parts at the bottom, usually one to two inches. To know how much to cut off the bottom of an asparagus stalk look for the place where the stalks turn from light green/white to a darker green. Cut the asparagus at that point where the color changes.

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