White Asparagus With Cashew Cream Sauce Recipe (2024)

FAQs

What happens if you don't peel white asparagus? ›

Unlike green asparagus, where peeling is optional, it is essential to peel white asparagus. The skin is quite tough and bitter, and this is where a lot of people who haven't cooked white asparagus before go wrong.

If you've never seen white asparagus, it is exactly like green asparagus but without chlorophyll (the green in plants that helps generate oxygen in the photosynthesis process). It has to do with the deliberate harvesting process where it's grown without sunlight. It's sweeter and more tender than the green variety.

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White asparagus differs to green in that it is sweeter but also has a slight bitterness that is mellowed through cooking. Its flavour is subtle and delicate which is best drawn out by gentle cooking methods such as steaming and low simmering.

Use a vegetable peeler to peel the tough outer skin. You can lay each spear flat and run the peeler blade down the length of the spear starting at about 1.5” from the top. You can steam, boil, grill, or roast white asparagus once it is prepped.

The most common mistake people make when prepping raw asparagus is doing it too far in advance. They'll turn wilty and unpleasantly chewy if chopped or peeled ahead of time.

Because of its high fiber content, asparagus can cause flatulence, stomach cramps, and gastric upset in some people. Asparagus contains asparagusic acid that may break down to sulfurous compounds and lend a funny smell to your urine.

The best place to look for it is your local farmers' market. Additionally, since white asparagus season is shorter, it is typically more expensive than its green counterparts. The specialized growing process also contributes to a higher price.

Is White Asparagus Good for You? Despite its lack of color, which usually broadcasts vitamin content, white asparagus has nearly the same nutritional impact of green asparagus, with fiber and antioxidants being chief among its benefits.

Asparagus, a vegetable with a high nutritional value, can be eaten cooked or raw. Because of its chewy texture, cooking is the most common preparation method. However, thinly sliced ​​or seasoned raw asparagus can give the dish just as much flavor.

Aside from a slightly bitter, more delicate flavor, fresh white asparagus is not really different from its green counterpart. Don't tell that to the Germans, though. Known locally as spargel, white asparagus is considered to be a delicacy in Germany and Switzerland.

How do you take the bitterness out of white asparagus? ›

Olive oil, butter and other fats are often paired with white asparagus to counteract its bitterness, with hollandaise sauce being a traditional accompaniment.

Once a delicacy known mostly in Europe, White asparagus has gained popularity in America and can occasionally be found in farmers' markets. Its short season and demanding cultivation process contribute to its higher cost compared to green asparagus.

Fine grit can lurk in asparagus tips. To get rid of it, fill a bowl with cold water and soak the asparagus for a few minutes, then rinse off. That should rid the stems of any unpleasant sandiness.

The flecks are actually a protein buildup called rutin, a natural flavonoid in asparagus that sometimes reacts harmlessly with the vinegar. Rutin is created within pickled asparagus when asparagus is heated within an acid such as vinegar in the pickling process.

Thin asparagus stalks tend to be more tender than thicker ones, so it's not necessary to peel them. This technique is great for asparagus that's going into any kind of dish, from a salad to the grill.

YOU DO NOT HAVE TO PEEL ASPARAGUS IF YOU DON'T WANT TO but it gives it a sleeker texture. Exposes the grassy flavors.

Does green asparagus need to be peeled? The good thing about green asparagus is that you can eat just about all of it. Most of the vitamins are right under the skin. Only the woody ends of the asparagus stalks should be cut off by about 1-2 cm.

Signs Your Asparagus Has Gone Bad

By the time the tips turn black, you'll notice they're completely mushy and probably smell a little funky, too. If your asparagus is slimy or sticky, feels mushy and soft, smells foul or has visible signs of mold, it's time to toss it.