Prep 0 mins
Cook 20 mins
White asparagus is not actually a special variety of asparagus. It is grown in the ground covered with sand or soil so it does not receive the sunlight needed to develop the chlorophyll that gives green asparagus its color. White asparagus tend be milder and more tender then green asparagus. I found that adding both sugar and salt to the water and boiling it for about 5-6 minutes was perfect. The brown butter is an excellent accompaniment to the white asparagus. Hope you like it!
- 25 white asparagus, trimmed and peeled
- salt and sugar, for boiling
- 3 tablespoons unsalted butter
- 1⁄2 lb mushroom, chopped
- 3 shallots, thinly sliced and separated into rings
- 1 teaspoon fresh thyme
- 1 tablespoon fresh lemon juice
- 1 tablespoon finely chopped parsley, plus 1 tablespoon whole leaves
- Bring a large pot of sugar-salted water to a boil. Add asparagus and cook until tender, 5 to 6 minutes. Drain and pat dry with paper towel.
- Melt the butter in a large skillet. When the butter begins to turn brown, add the mushrooms, and cook over fairly high heat, stirring often, until just tender, about 8 minutes. Add shallots and fresh thyme and stir until softened, for about 2 minutes. Add the asparagus and continue to cook until warmed through. Add lemon juice, chopped parsley and whole parsley leaves. Season with salt and pepper.
This is the best asparagus I've ever had. I used lime juice instead of lemon and salted butter. This was my first time cooking white asparagus and I'm hooked! Thanks for sharing.
Very good and easy! I added fresh basil as well. Served with Rosemary Chicken #22301. I'll make this again!
i liked it a lot. i used both white and green asparagus because i had both. i also used arugula as the herb component. oh and i steamed the asparagus but i kept the idea the same and i really liked it.