The tastiest way to enjoy white asparagus this spring

White asparagus season is short, so let’s make the best of it by celebrating it! In this recipe, white asparagus truly shines. The spears are gently simmered in salted water before getting coated in a rich, sweet, and nutty brown butter vinaigrette. If you ever happened to think white asparagus was bitter and astringent, try this preparation. Your experience will be vastly different!

Get the recipe on my blog Gastronomer’s Guide: https://www.gastronomersguide.com/2012/04/white-asparagus-with-brown-butter.html

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Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Bob Hart, “Danse Silhouette”

To celebrate white asparagus, I want to 
show you my favorite recipe. It’s a simple steamed white asparagus with a brown butter 
vinaigrette. So, with the white asparagus, since the stem is so woody I recommend peeling 
it at least three-quarters of the way and then trimming off the tough end. And I like to work 
from the bottom up. And we’re almost done peeling them. And now we want to line them up. Okay, so 
I’ve had this water boiling already. I’m going to reduce it just slightly so that it’s more of 
a simmer. And I’m going to salt it because I want the asparagus to get as much flavor as it can. So 
I just have this coarse salt. Stir that around so it dissolves. So to add the asparagus just going 
to use my hands; very carefully drop them in. And I have my 3 tablespoons of butter that I’m 
going to add to the saucepan to start making the brown butter. And the brown butter is coming along 
nicely. I’m just going to add this to this bowl so it cools down and it stops the browning. So I’m 
just testing the white asparagus and it’s done. And meanwhile I’m going to remove the asparagus 
so we have the beginnings of our vinaigrette here. The base is the brown butter. So I’m going 
to season this with some salt, teaspoon or less, and I’m also adding some lemon juice. I’m 
just going to use my hand as the strainer. Tablespoon of lemon juice. Sherry vinegar, 
which is my favorite. Also about a tablespoon. It’s become a really nice consistency. I’m 
going to add a little bit of the parsley, one to two tablespoons, and mix that in. 
And now the vinaigrette takes on a whole different character. And now I’m going to 
add the vinaigrette. The vinaigrette really, really adds this nice sweetness to the 
white asparagus, it really complements it.