White asparagus (classic)

The absolute asparagus classic
White asparagus (classic)

Asparagus does not always have to be served with ham or hollandaise sauce. Quite classically, this recipe focuses on asparagus and its natural aroma. It is also an excellent accompaniment to other dishes such as cod, plaice or veal.

You may be wondering why we don’t add sugar to the water in our recipe. The pinch of sugar in the cooking water dates back to a time when asparagus farming was still in its infancy and there were many bitter substances in asparagus. Modern asparagus varieties are largely free of bitter substances. However, if you want to play it safe, add 2 teaspoons of sugar to the cooking water. Note: In many recipes, the butter is added to the cooking water. However, you don’t get more than a greasy film on the water from it. It is much better to pour the butter over the asparagus afterwards, or to toss the asparagus with the butter in the pan again briefly and serve directly.

  • Prep Time10 min
  • Cook Time15 min
  • Total Time25 min
  • Yield1 Plate
  • Serving Size400 g
  • Energy262 cal
  • Cuisine
    • französisch
  • Course
    • Hauptgericht
  • Cooking Method
    • Cooking
  • Suitable for Diet
    • vegetarian

For the asparagus with melted butter

For the asparagus with melted butter

  • 1.6 kg white asparagus
  • 100 g butter
  • 20 ml organic lemon juice (freshly squeezed)
  • 2 organic lemon slices
  • Parsley
  • Salt

Required utensils

  • Asparagus pot
  • Asparagus peeler
  • Citrus juicer
  • Frying pan
In the meantime, wash the asparagus, peel thoroughly and cut off the woody ends.
Add the asparagus to the boiling water and cook over medium heat for 10 to 15 minutes - depending on the thickness of the spears.
Meanwhile, liquefy the butter in a pan or the microwave. For a nuttier flavor, you can lightly brown the butter in the pan. Then remove from heat and allow to cool slightly.
Serve the asparagus on a sufficiently large platter, pour over the still warm (not hot) butter and garnish with the parsley and lemon peel. Ready is your asparagus in the classic style.
Tip / Note:

In many recipes, the butter is added to the cooking water. However, you don’t get more than a greasy film on the water from it. It is much better to pour the butter over the asparagus afterwards, or to toss the asparagus with the butter in the pan again briefly and then serve.

  • Nährwerte

  • 4 servings per container
  • Serving Size400 g
  • Amount per serving
  • Calories262
  • % Daily Value*Standard DV
  • Total Fat21.2 g78 g27.18%
  • Cholesterol55 mg300 mg18.33%
  • Total Carbohydrate8.2 g275 g2.98%
  • Dietary Fiber5.2 g28 g18.57%
  • Total Sugars7.8 g
  • Protein8.2 g50 g16.4%
  • Calcium103.3 mg1300 mg7.95%
  • Iron2.8 mg18 mg15.56%
  • Potassium804 mg4700 mg17.11%
  • Vitamin A0.1625 mcg900 mcg0.02%
  • Vitamin C (Ascorbic Acid)80.1 mg90 mg89%
  • Vitamin E (Tocopherol)8.5 IU33 IU25.76%
  • Vitamin B1 (Thiamin)0.4425 mg1.2 mg36.88%
  • Vitamin B2 (Riboflavin)0.4 mg1.3 mg30.77%
  • Vitamin B6 (Pyridoxine)0.2 mg1.7 mg11.76%
  • Vitamin B12 (Cobalamine)0.5 mcg2.4 mcg20.83%
  • Phosphorus185.3 mg1250 mg14.82%
  • Iodine0.311 mcg150 mcg0.21%
  • Magnesium60.8 mg420 mg14.48%
  • Zinc1.7 mg11 mg15.45%
  • Copper0.8 mg0.9 mg88.89%
  • Manganese0.4 mg2.3 mg17.39%
  • Chloride165 mg2300 mg7.17%
  • Salz1 g6 g16.67%

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Weißer Spargel mit Buttersauce klassisch mit Petersilie garniert

Asparagus with butter: a royal delicacy

White asparagus is also called “royal vegetable”. It has always been considered a culinary delicacy. Its mild, slightly sweet flavor is best appreciated when served simply with butter to fully develop its delicate aroma. The tender white spears are the result of cultivation methods that protect the asparagus spears from sunlight, preventing the synthesis of chlorophyll and keeping the color of the asparagus pure.

Chefs often serve white asparagus with a creamy, melted butter sauce or hollandaise that pairs well with its delicate flavor to enhance its aroma. Combined with a fresh white wine such as Sauvignon Blanc or Riesling, the result is a dish that has long delighted gourmets.

White vs. green asparagus

While white asparagus has a subtle, delicate flavor, its green twin is more earthy and robust. The main difference lies in the way of cultivation. Green asparagus is allowed to enjoy the sunlight and thus develops chlorophyll, which gives it its distinctive green color and more intense flavor.

The consistency also distinguishes the two varieties. Compared to the soft and juicy character of white asparagus, green asparagus has a firmer bite. The differences in consistency are mainly due to the fact that green asparagus is stung much later than white and it begins to “harden” after contact with sunlight. After all, a full-grown asparagus plant can grow up to 1.80 m in height.

Whether you prefer white asparagus or the green variety, both are rich in vitamins as well as folic acid, iron, copper and calcium. However, green asparagus, thanks to the chlorophyll formed, contains important antioxidants that protect cells from free radicals.

There is a considerable difference in the preparation of white and green asparagus. To remove its hard, fibrous skin, white asparagus must always be peeled before it is prepared. Green asparagus, on the other hand, comes home almost ready to cook and only needs to be washed before cooking. Since green asparagus no longer needs to protect itself from underground predators, it has an edible and soft skin. Only the first one to two centimeters must be removed from thicker asparagus shoots, as they are quite hard and woody.

The phenomenon of asparagus urine

A peculiarity of eating asparagus is the strong and characteristic smell of one’s own urine after eating asparagus. This phenomenon occurs when the sulfur-containing aspartic acid found in asparagus is metabolized in the human body. Their decomposition produces volatile sulfur molecules responsible for the odor, such as methanethiol and dimethyl sulfide.

The fact that not everyone is affected by this phenomenon depends crucially on genetic characteristics. Some people are unable to metabolize aspartic acid, while others cannot detect the odor at all due to a genetic difference in olfactory receptors. This phenomenon occurs in both white and green asparagus, as both varieties contain aspartic acid.

The conclusion

White asparagus with butter is a culinary delight that brings to the fore the delicate flavor and texture of the vegetable. Although green asparagus has a more earthy flavor and crisp texture, the nutritional content and cooking technique of the two varieties are comparable.

This versatile vegetable remains a popular culinary staple, whether you prefer the royal appeal of white asparagus or the bold flavor of green asparagus.

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