White asparagus

Choose the best white asparagus

Look for dry, unbruised spears that are creamy pale in colour, and have their delicate tips intact.

How to prepare white asparagus

The spears tend to be a bit fatter and chunkier than green asparagus, so it's a good idea to peel them. Peel the tough outer layers of the stalks, leaving the tips. Cut or snap the tough root end from the spears, as these can be stringy when cooked.

How to cook white asparagus

White asparagus takes at least twice as long to cook as green, and requires about 10-15 mins of cooking. It's best to steam the spears in a steamer pan or trivet – rather than boiling them – to prevent overcooking.

Flavour partners include anything nutty (such as walnut or hazelnut oil), truffle shavings and salty ingredients like capers, anchovies or olives. Scatter the warm spears with small salty shrimp or crispy lardons, or dress with a mustardy vinaigrette and thinly sliced Spanish ham. White asparagus is traditionally served topped with chopped boiled egg and vinaigrette in Belgium, but it's equally great with poached egg and hollandaise sauce.

Try our recipe for white asparagus with Serrano ham & chive dressing.

Alternatives to white asparagus

Try asparagus.