White Asparagus topped with miso dressing is an easy and gorgeous Japanese dish. The simplicity of this recipe shows off the true taste of the white asparagus. If you’re lucky enough to find this treasure where you live – go for it. It’s well worth it. White asparagus has a slightly sweeter taste and is less bitter than its green cousin. The flavour is really unique but if you like green asparagus then you’re gonna love its white counterpart.
White asparagus is celebrated (literally) in Germany with festivals from April to June . If you’ve never had it before, it is exactly like green asparagus but without chlorophyll. This is the green in plants that helps generate oxygen in the photosynthesis process. It has to do with the deliberate harvesting process. Since white asparagus spears have never been touched by sunlight, they remain white in colour and delicate in texture and flavour.
The outer layer of the asparagus can be tough and fibrous, which means it’s best to peel white asparagus. It’s best to use a vegetable peeler to remove the woody layer before cooking. The same way you would with green asparagus. By peeling the outer layer, the stalk remains tender after being steamed, roasted or sautéed.
Asparagus, in general, but particularly the white one, is a very healthy vegetable, containing only twenty calories per 100 g and no fat at all. It is rich in vitamin C, folic acid and antioxidants, and said to be beneficial for a healthy heart.
How to prepare the Asparagus
Slightly different to green asparagus, make sure to peel the white asparagus before cooking as its’ skin is too stringy to eat. Also ensure to remove the base as it is too hard to chew.
There are different ways of cooking this asparagus depending on the cuisine.
The most traditional way of cooking white asparagus is in an emulsion of water, butter, lemon juice and salt, which is brought to the boil and the asparagus added and gently simmered for 10-15 minutes depending on the thickness of the spears.
You can also steam it, which retains all of the asparagus’ flavour and is a much healthier alternative to cooking in butter.
Roasting and grilling are both good ways to achieve a caramelised flavour from the white variety.
This asparagus is also delicious when pickled. You will often find jars of it adorning the shelves in supermarkets all over Europe.
Helpful Tip and tricks to make White Asparagus with Miso dressing:
- You definitely want to peel the asparagus, as well as trim the woody ends of the stalks. This exposes the tender, crunchy flesh.
- Be careful handling the spears as they tend to be more brittle than green asparagus.
- Don’t bin the ends of the asparagus – cook them down with stock and use to make a velvety soup or creamy purée to accompany a main course.
If you like this recipe make sure to check out some of our other recipes such as our Roasted aubergine with miso glaze, or tender-stem broccoli with satay sauce!
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