White Asparagus Recipe with Grana Padano Aioli (2024)

FAQs

Do you have to peel thin white asparagus? ›

Unlike green asparagus, where peeling is optional, it is essential to peel white asparagus. The skin is quite tough and bitter, and this is where a lot of people who haven't cooked white asparagus before go wrong.

If you've never seen white asparagus, it is exactly like green asparagus but without chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process). It has to do with the deliberate harvesting process where it's grown without sunlight. It's sweeter and more tender than the green variety.

Ferretti says there is little taste difference between thin and thick asparagus spears, but the thinner vegetables can be tougher to chew.

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.

Celebration of Spring: After a long and cold winter, the arrival of spring and the fresh produce it brings, including white asparagus, is a reason for celebration in many cultures. Germans embrace this transition by incorporating the seasonal produce into their cuisine and celebrations.

The nutty aroma allows for combinations with bacon, bread, coffee, chocolate, peanut, pumpkin seeds and macademia nuts. The Asperge Maltaise is another well known classic with interesting Foodpairing links (asparagus with hollandaise sauce finished with the juice of blood orange).

You must peel these bitter skins before eating the white asparagus. Trim the woody ends, and use a vegetable peeler to remove the bottom third of each spear, then prepare the asparagus as desired.

Spears growing close to the center of the root yields fatter spears, while spears near the edges of the root tend to be thinner. Fat spears are great for roasting and grilling whole, while thin are wonderful in salads and side dishes. You can eat asparagus raw, too.

But whether thick or thin, asparagus stalks of all sizes are nutritious and delicious. Asparagus is high in folic acid and is a good source of potassium, vitamins B6, A, and C. Some recipes and cookbooks suggest that you would need to trim the ends or peel the stalks of the asparagus but that is a matter of preference.