White Spring Harvest Asparagus
L'asperge, ce légume vedette du printemps!
One of the earliest signs of spring is the appearance of thick white stalks of fresh asparagus at our local markets. Called ‘asperges blanches’ these robust pale white stalks result when growers cover the emerging stalks with a cloche or mulch to prevent the production of chlorophyll as the asparagus stalks grows. White asparagus is celebrated for several reasons, making it a sought-after delicacy, particularly in France and in European cuisine. Believed to be more tender and with a mild taste that is distinctly less bitter than its green counterpart, its subtle sweetness, combined with a delicate texture, makes it highly versatile in a variety of dishes. I often commence the season with a simple plate of steamed stalks served with a traditional French vinaigrette or steamed lightly and served with a ‘pesto’ of wild garlic ramps which are also found for a limited time from foragers or markets in April and May.
The preference for white asparagus among the French can be attributed to several cultural and culinary factors. In French cuisine, white asparagus is revered for its delicate taste and tender texture. Moreover, the French have a deep appreciation for aesthetics in food and asparagus has long been represented as a culinary symbol of decadence. Additionally, the way white asparagus is prepared and served reflects a commitment to culinary skill and technique. From steaming and roasting to pairing with classic sauces, the attention given to its preparation underscores a broader philosophy prevalent in French cuisine: an emphasis on quality ingredients and refined techniques.
Of course the most significant appreciation of asparagus has to come from eating it - and again, I leans towards simplicity with just a touch of elegance!
Steamed Asparagus with Vinaigrette …
Mise-en-place
If you just want to savor the vegetable in all of its fresh glory, this preparation makes a lovely starter for a spring meal or a side dish to an asparagus souffle or soup.
Gather the basic ingredients:
12 - 16 stalks of white asparagus
4 baby romaine salad heads
a variety of fresh spring herbs; chives, curly parsley, chervil
For the vinaigrette:
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
Method …
Steaming white asparagus is a gentle method that preserves its delicate flavor and tender texture. Be sure to choose firm, straight white asparagus spears with closed tips. Avoid any that are limp or have blemishes.
Prepare the Asparagus:
Rinse the asparagus under cold water to remove any impurities. Trim or snap off the woody ends, about 1 to 2 inches, depending on the thickness of the stalks.Set Up the Steamer:
Fill a pot with about an inch of water and bring it to a simmer. If using a steamer basket, make sure it fits snugly in the pot above the water.Place the asparagus in the steaming basket in a single layer. Cover the pot with a lid, trapping the steam inside.
Timing:
Steam for approximately 8 to 12 minutes, depending on the thickness of the spears. Test for doneness by piercing with a fork; they should be tender yet still have a slight bite. Once done, transfer the asparagus to a serving dish and allow to cool.
Wash the baby romaine heads and remove 3-4 leaves per serving.
Whisk together the ingredients for the dressing and set aside.
Bringing it together …
Place romaine leaves on each plate, followed by the cooled spears of asparagus. Drizzle each serving with the vinaigrette. Top with herbs. Serve chilled or at room temperature.
Blanched Asparagus with Wild Garlic Ramps Pesto …
Mise-en-place
A alternative method that makes an equally simple and elegant dish is to blanch the asparagus and then serve with a zesty spring green pesto made from foraged garlic ramps or ‘ails des ours’ (bear garlic) in French.
Gather the basic ingredients:
12 - 16 stalks of white asparagus - cut into halves or thirds and blanched until tender.
For the Pesto:
Combine the following in a small food processor or mortar and pestle:
1 bunch wild ramp leaves, chopped, green parts only
¾ cups olive oil
½ cup toasted pine nuts
2 tablespoons fresh lemon juice
sea salt to taste
Despite its lack of color, which usually indicates vitamin content, white asparagus has nearly the same nutritional impact of green asparagus, with fiber and antioxidants being chief among its benefits
Blanching white asparagus …
Blanching is a simple technique that enhances the flavor and texture of white asparagus, making it an excellent addition to your culinary repertoire. Follow these steps for perfect results.
Prepare the Asparagus:
Trim or snap off the tough ends of the white asparagus (approximately 1-2 inches from the bottom).
If the asparagus is thick, consider peeling the lower two-thirds to remove any bitterness.
Boil the Water:
Fill a large pot with water, about three-quarters full.
Add a generous amount of salt (around 1 tablespoon per quart of water) to enhance the flavor.
Bring the water to a rolling boil over high heat.
Blanch the Asparagus:
Carefully add the asparagus to the boiling water, making sure not to overcrowd the pot. You may need to blanch in batches.
Cook for 2-4 minutes depending on the thickness of the stalks. Thin asparagus will need less time; thicker ones may require a bit more.
Removed the blanched stalks and set on a tea towel to drain and cool.
Bringing it together …
Stack the spears in single serving dishes. Drizzle with ramp pesto. If you are lucky to have a few blooms in your ramps bundles, they make a beautiful and edible garnish for the blanched asparagus and pesto.
Bon appétit !
My new book …
French Kitchen Lessons - Recipes & Stories from Normandy’s Rabbit Hill Farm is available online and from your favorite bookshop!
About the Author
Cat Bude is a cookbook author, writer, photographer & foodie living on a farm in Normandy called Rabbit Hill. She loves to frequent local French markets and hosts and teaches both online and in-person cooking classes. She is also an entrepreneur and business owner with an online shop that features French culinary and vintage items.