Seasons/Availability
White asparagus is available mid-spring and early summer.
Selection/Storage
When selecting White asparagus, look for firm, straight stems with tightly closed tips. Avoid stalks that are limp or have an overly woody texture. As the asparagus ages, it will become tough and difficult to bend. Store fresh white asparagus in a plastic bag in the refrigerator for up to five days and use as soon as possible.
Culinary Uses
White asparagus is best when cooked briefly; either blanched, boiled, steamed, or grilled. The stems can be peeled with a vegetable peeler and chopped into bite-sized pieces for use in salads or side dishes. White asparagus is also popularly served chilled with vinaigrette dressing as a starter. It pairs well with creamy sauces, butter, and lemon juice. White asparagus is also delicious served warm with melted cheese or in soups and frittatas. The tips can be used to garnish salads or other dishes for a beautiful presentation. In Germany, White asparagus is enjoyed with the classic accompaniments of nutmeg-seasoned potatoes, hollandaise sauce, and either cooked ham or hard-boiled eggs. White asparagus is an excellent source of vitamins A, C and K. It also contains dietary fiber and folate. Enjoy!
