Practical ingredient guide
Fresh white asparagus
Shoots grown without light to keep them white. Unlike canned asparagus, they need peeling and cooking.
Vegetables
All year round
Home-style
What it offers and why to use it
Shoots grown without light to keep them white. Unlike canned asparagus, they need peeling and cooking. Cook until a knife slides in easily; blend and sieve if fibres remain in a soup.
Flavour profile
Delicate and vegetal with slight bitterness.
From shopping to cooking
Choose
Choose firm spears with closed tips. Peel from below the tip and trim the woody base.
Store
Refrigerate wrapped in a slightly damp cloth and cook promptly.
Prepare
Cook until a knife slides in easily; blend and sieve if fibres remain in a soup.
How to make the most of it
Good pairings
Pairs with potato, rice and olive oil.
How to substitute it
Another vegetable changes the texture and requires adjusted cooking.
From ingredient to plate
View all recipes →
Recipes with fresh white asparagus
Brothy rice with clams and white asparagus
Pescatarian Includes 30 min resting
White asparagus soup with poached egg
VegetarianIs any information missing? You can report a nutrition or practical correction.
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