The theme for Monday Posts in April is Spring Vegetables.
Our favorite spring vegetables are both green and white asparagus, snow peas, spinach, artichokes, and…
I won’t be able to get to them all.
White asparagus is very popular in Europe. In fact, it’s only been in recent years that green asparagus has become available.
I struggled with white asparagus for a few years before I realized that it’s very different from the green.
I have more asparagus tips here but, for this recipe – trust me and boil the white.
The Monday recipes are simple, easy, and without detailed photos, etc.
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White Asparagus, Butter & Chives
White asparagus needs to be cooked differently then green asparagus to make it tender. But it’s worth it!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Vegetables
- 12oz (360gr) large, white asparagus, trimmed
- 2 tbs butter
- 2 tbs fresh, snipped chives
- Bring a large pan (pasta pan) 3/4 full of lightly salted water to a boil over medium-high heat.
- Add asparagus and boil gently for 10 – 15 minutes.
- Use a tongs to grab a spear and test with a sharp knife. The knife should go in easily.
- When done remove asparagus (tongs) to a plate.
- Empty pan and return to low heat or no heat.
- Melt butter.
- Add asparagus, chives and turn asparagus to coat.
- Remove to a small platter, add pepper and serve.
To trim white asparagus: Cut off ends of asparagus, making thin slices until the knife goes through easily.
Using a vegetable peeler, peel from just below the tip to the bottom until all the stringy bits are gone. It’s best to lay it flat on the counter as they break very easily.
- Serving Size: 1/2 recipe
- Calories: 140
- Sugar: 3.3 g
- Sodium: 95 mg
- Fat: 11.8 g
- Saturated Fat: 7.4 g
- Trans Fat: 0.5 g
- Carbohydrates: 7.5 g
- Fiber: 3.9 g
- Protein: 4.1 g
- Cholesterol: 30.5 mg
Keywords: white asparagus, asparagus