White Asparagus, Butter & Chives

White Asparagus

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White asparagus needs to be cooked differently then green asparagus to make it tender. But it’s worth it!


  • 12oz (360gr) large, white asparagus, trimmed
  • 2 tbs butter
  • 2 tbs fresh, snipped chives
  • pepper


  • 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.


Keywords: white asparagus, asparagus

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