PREPARATION TIME
8-35 minutes
DIFFICULTY
MEDIUM
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THE GOAL
German White asparagus, a delicacy with a taste unlike any other, is a culinary experience that's hard to forget. Unlike its green counterpart, white asparagus grows underground and is thicker. You must know many things when buying, preparing, and cooking white asparagus. Let me tell you everything you need to know before you embark on this cooking adventure!
IN A NUTSHELL
How does White Asparagus Grow?
Unlike green asparagus, white asparagus grows entirely underground, requiring patience and dedication. Each crown needs to mature underground for at least two years before harvest. After 4 years, the crown develops strong roots and will produce 25 stems in one season for 25 years. This labour-intensive process, including daily harvesting during the peak season, contributes to the unique value of white asparagus.
Harvest
Workers gently dig into the mound and cut the spear off below the surface with an asparagus knife. Throughout the growing process, the spears remain white and are entirely covered with soil. The discolouration to purple and green occurs only after the asparagus has reached the surface.
Why is a white asparagus field covered with plastic sheets?
Farmers use black plastic sheeting to cover entire rows of white asparagus early in the season to warm the soil underneath, promoting healthy growth. White sheets, on the other hand, reflect sunlight and keep the spears from heating up and changing colour, ensuring the asparagus retains its unique white hue.
Health Benefits
German white asparagus is not only a delicious addition to your meals but also a healthy one. It’s rich in antioxidants and fibre and a good source of vitamins E, B and C, making it a nutritious choice for your diet.
WHITE ASPARAGUS VARIETIES
By Color
White asparagus – most popular in Germany
Purple asparagus – asparagus that caught a bit of sunlight, most popular in Italy.
Green asparagus – most popular in the UK and the U.S.
By Class
German white asparagus doesn’t have to be classified into quality classes anymore. However, many retailers in Germany still classify it into quality levels: Premium, I and II, Skinny, Purple and Broken.
Broken asparagus stems are often much cheaper. They are still very flavourful and perfect for salads, soups, pasta, and risotto dishes.
Premium
Premium Stems are snow-white, thick (16mm-26mm diameter), and straight, and they are the most expensive.
Class I
Class I is also over 16 milimiters in diameter, not as white as the premium and still very straight.
Class II
Asparagus belongs to the II class and can be slightly curved, a little brown, and still over 16 milimeters in diameter.
Purple
Purple white aparagus are the stems that cought a bit of sun and therefore their color changed. The have more intensive taste than the snow-white stems.
Skinny
Stems that have less then 16 milimeter diameter.
Broken
Stems that are broken.
Fresh vS. Jarred
Fresh, German white asparagus cannot be compared with the jarred white asparagus. The difference between them is enormous!
White asparagus from the jar is already peeled, cooked, and brined. Its taste is milder, and its texture is softer.
If white asparagus means to be a highlight of your meal, choose fresh white asparagus. Jarred white asparagus can be used for salads and stir-fried dishes outside the asparagus season.
sEASONALITY AND AVAILABILITY
In Europe and North America, the peak season for white asparagus is between mid-April and June 24th. This is when the freshest white asparagus is available, and the anticipation of its arrival adds to the excitement of enjoying this culinary delicacy.
Where to Source Fresh German White Asparagus
Farmers & Farmers Markets
In Germany, you can buy white asparagus straight from the farmers. Farmers have shops or stands in the city where you can buy fresh white asparagus and different seasonal vegetables and fruits.
German Super Markets
look for white asparagus in German or European-focused supermarkets (like Aldi, Lidl, or Edeka) during spring. White asparagus is grown locally in Germany, France, Spain, Italy, the Netherlands, Poland, Peru, and the USA, especially in California, Michigan, and Washington).
German-origin white asparagus is residue-free.
Choosing the Right Stalks
Cut Surface and Texture
The cut surfaces should have a light colour and be juicy. The longer the asparagus sits, the browner and drier it becomes. Choose produce with visible cut ends; if covered, the seller probably has something to hide!
Shine
Fresh stems have a slight shine.
Damaged Stems
Check if the white asparagus stems aren’t damaged. Fresh white asparagus is crack-free.
Tips
The tips should be tightly closed and not soft or mushy when pressed.
PORTIONS
1 Portion of German White Asparagus
500 grams of white asparagus (unpeeled) with potatoes, ham and Sauce Hollandaise.
How much of White Asparagus do I need?
White asparagus as a side dish to the ham slices: 500 grams of unpeeled white asparagus
White asparagus as a side dish to salmon, Schnitzel: 400 grams of unpeeled white asparagus
White Asparagus Pasta & Risotto – 200 grams of unpeeled white asparagus
German White Asparagus Salat – 300 grams of unpeeled white asparagus
Be aware that white asparagus requires peeling the whole stem, not just the ends. Therefore, you need more of it per serving. After trimming and peeling, a serving usually weighs about 350 grams.
Tip: Never throw away peeling residue. You can cook it and make a delicious soup out of it!
STORAGE Tips before cooking
If you don’t want to prepare white asparagus immediately, wrap the unpeeled stalks in a damp cloth and store them in the vegetable compartment of your refrigerator for two to three days.
Do you want to freeze white asparagus?
Make sure you freeze raw asparagus. However, before you wash and peel the stems, trim their ends. Frozen white asparagus won’t be as good as fresh ones, but it will still be the preparation of delicious soups, pasta, and risotto dishes.
PEELING
Before cooking fresh white asparagus (whatever method you choose), peel it generously; the outer layer is tough. Cooked woody parts of asparagus cannot be eaten, so you want to remove them before cooking.
The stem should be peeled from just below the tip to the end. After peeling, cut off the end of the stem and store the peeled stem in a wet towel. This way the stem won’t dry out.
One of my friends, a chef, said that in restaurants, white asparagus is peeled with a vegetable peeler on the cook’s arm. This technique is swift if you practise it. I will show you techniques that don’t involve hours of practice.
Before peeling, wash the white asparagus in cold water.
Understand me; you don’t need extra tools to peel white asparagus. Remember that special tools like this save time and make cooking more enjoyable.
Vegetable Peeler (Victorinox)
If you use a vegetable peeler, make sure the asparagus you buy is straight so you can peel it on the chopping board.
Despite what everyone says, I always peel white asparagus three times before checking it for the wooden parts, if using vegetbale peeler. That’s usually enough.
With this technique, peeling white asparagus for one person took 10-15 minutes.
White Asparagus Peeler (WMF)
To use it, you need to carefully hold the head of the asparagus and place the stem in the middle. The white asparagus peeler generously peels the stems, so I peel around the stems only once.
If you have fresh white asparagus and thinner outer skin, you might stick to the regular vegetable peeler or use the double peeler. You don’t want to over-peel this delicious vegetable.
With this technique, peeling white asparagus for one person takes 3-5 minutes.
Double Peeler (Westmark)
This year, I decided to treat myself to a double peeler. This device quickly peels long vegetables like cucumbers, carrots, and white asparagus. The peeler has two blades, so the vegetables are peeled from both sides simultaneously.
The one I use is from a German company called Westmark and is dishwasher-safe.
With this technique, peeling white asparagus for one person takes 5 minutes.
TOOLS FOR COOKING WhITE ASPARAGUS
Dutch Oven
Fissler Profi-Collection Dutch Oven has a diameter of 28 centimetres, meaning that asparagus can be cooked flat.
If you want to cook white apsragus in dutch oven be aware that:
- the heads might end up over-cooked, mushy
- you need to be very careful when removing the cooked stems from water – you do not want to hurt the tips any further
Asparagus pot - for the perfect texture
If you want your asparagus to have a perfect look, taste and texture, use an asparagus pot. An asparagus pot is used to cook asparagus upright in water so that the tips are cooked by steam and the bottom half boils in the water. This ensures that the asparagus is cooked evenly.
The perfect texture of German white asparagus after cooking is when it is cooked standing up. The asparagus tips require a slightly shorter cooking time than the spears. Fill the pot with water below the tips if the vegetables stand upright. This way, the tips are steamed and, therefore, will have the perfect consistency.
Pan
Fried white asparagus belongs to modern ways of preparation, nevertheless, delicious once. Fo fry white asparagus you can use coated or stainless steal pan.
Casserole
If you want to roast your asparagus use casserole with the length of at least 28 centimeters.
FLAVORFUL STOCK
White asparagus needs to be cooked in a special brine. The brine consists of salt, sugar (to mitigate bitterness), and butter (to enhance the taste of this delicious vegetable). You need to calculate how much you need, depending on the pot you want to use.
Salt
White asparagus needs to be cooked in salty water.
Sugar
To avoid white asparagus to turn bitter add some sugar. I use white sugar for cooking and brown sugar for frying white asparagus.
Butter
To enchence the flavour of white asparagus add some butter to the broth.
Cooking Techniques
Boiling White Asparagus in Dutch Oven
If you are using a Dutch oven, you need 1l of liquid, 1 tablespoon of salt, 1 tablespoon of sugar, and 10-20 grams of butter.
COOKING TIME: 10 MINUTES
Boiling White Asparagus in High Pot
You need 2-3 litres of water using a white asparagus pot.
The boiling time is 8-10 minutes.
COOKING TIME: 10 MINUTES
Baking White Asparagus in Dutch Oven
If you are using a Dutch oven, you need 1l of liquid, 1 tablespoon of salt, 1 tablespoon of sugar, and 10-20 grams of butter.
COOKING TIME: 35 MINUTES
Roasting White Asparagus
I love roasted green asparagus! I was very curious and wanted to try roasting white asparagus, too. Instead of olive oil, I used rapeseed oil; for German cooking, I usually stay away from non-traditional ingredients. Incorporating them feels and tastes wrong!
COOKING TIME: 30 MINUTES
Frying White Asparagus in a Pan
Fried asparagus with butter and brown sugar is something you want to try in your life. When researching white asparagus recipes, I found one that awakened my curiosity.
COOKING TIME: 15 MINUTES
When is White Asparagus done?
White asparagus is done if you poke it with your fort and don’t feel any resistance. The time depends on the cooking method. Boiling is the quickest way to get the white asparagus on the table, and baking is the longest.
German White Asparagus RECIPES
Side Dish: Baked White Asparagus in Lemon Butter
Recipe coming soon
Side Dish: Fried White Asparagus with Butter and Brown Sugar
Recipe coming soon
Side Dish: White Asparagus and Egg Salad
Recipe coming soon
SIDES & EXTRAS
Sauce Hollandaise
Melted Butter
Ham Slices
Schnitzel
White Asparagus Playlist
Shredded Pancake
Käsespätzle 3-course Meal
White asparagus is a heathy and flavourful vegetable and however you serve it, it should be the
Starter: German Side Salad
Main Course: White Asparagus with Sauce Hollandaise
Dessert: Kaiserschmarren