White Asparagus

Store unwashed in the refrigerator, ideally wrapped in a damp paper towel and placed in a plastic bag. Trim tough ends just before cooking.

Gently peel the tough outer layer of the spears, starting from just below the tip, using a vegetable peeler.

Cook white asparagus gently to preserve its delicate flavor and texture. Boiling or steaming are common methods.

Serve simply with a knob of butter, a drizzle of olive oil, a squeeze of lemon, or a hollandaise sauce.

Hollandaise sauce

Lemon butter sauce

Poached or soft-boiled eggs

Prosciutto

Parmesan cheese

Light fish dishes (sole, cod)

White wine (Sauvignon Blanc, Pinot Grigio)

Overcooking: White asparagus becomes mushy very quickly.

Peeling too little: Leaving the tough outer skin on can make the spears stringy and unpleasant to eat.

Using too much heat: Strong flavors or aggressive cooking methods can overpower the asparagus's subtle taste.