Gastronomy  It's the season of the white asparagus
12/05/201508:00 Mayu-Kitchen

It’s now the season for the white asparagus. Many stands in the Parisian markets are now selling this seasonal luxurious vegetable. Look at all these asparagus!

The good news is that asparagus are very low in calories (25 kcal for 100g) and contain many essential vitamins A,B, C and E; minerals as well as calcium, iron, magnesium. In France, the season starts from end of March until end of June, so let’s learn how to cook them now!


We love to eat these in a simple way. But, do you know how to cook asparagus? Well, Mayu’s Kitchen shows you all the steps of “how to cook asparagus”!

Unlike its green-skinned counterpart, white asparagus has a tough and bitter peel that must be removed before cooking. The following is the classic way of preparing the treasured vegetable in Germany & North France.


Storing and handling asparagus: Do not keep asparagus more than one day or two after purchase. Keep them in a wrapped, damp towel in the vegetable drawer of the refrigerator. White asparagus are less flexible than green, and can break, especially right behind the head. The head is usually reserved for soup at that point.


How to cook the white asparagus?

For 2 – 4 people
2 L water
1 tbsp. salt
1 tbsp. sugar
2 tbsp. fresh lemon juice
2~3 tbsp. thyme & bay leaf
1 lbs. fresh white asparagus (450g)

1.Bring water, salt, sugar, lemon juice, thyme, and bay leaf to a simmer in a large pot over medium heat.  Add the same amount of sugar and salt. This should help to remove the bitterness of the asparagus.

2.Meanwhile, trim about 2cm from the ends of white asparagus. Lay them on a board, and then peel thin skin from each with a peeler, starting 3cm from the top and running all the way down. Keep the skins and edges that will be used later to keep the aroma.

3.Put the skins and lower edges into simmering water. Then add the asparagus. Cook and increase the heat up to medium-high if necessary in order to maintain the simmer. Cook for 5~10 minutes depending on thickness of asparagus, until tender: you should be able to pierce them with a knife. Lift the bundles from simmering water with kitchen tongs and drain them on some paper towels.

4.Keep them in container with a lid to keep them warm.

5.Serve immediately with some melted butter, mayonnaise, or Hollandaise sauce.

Thank you for reading this article. What do you think about this dish? Would you like to try this recipe? Feel free to leave us your comments using the toolbar on the left hand side. 
Mayu is a Japanese chef, a host of Mayu’s Kitchen in Paris, a food analyst, and vegetable nutritionist. As a food nomad, born in Japan, then she moved to many countries, North America, Mexico, UK, France and Japan.

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