• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About Valentina
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About Valentina
    • Contact
  • Recipe Index
  • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About Valentina
      • Contact
    • Recipe Index
    • Collaborate
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides » Lemon-Dill White Asparagus

    Lemon-Dill White Asparagus

    Jul 16, 2020 · by Valentina · 11 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Lemon-Dill White Asparagus recipe is a light and delicious way to indulge in a unique vegetable. It would be beautiful to add to a spring or summer spread for brunch, lunch or dinner.Lemon Dill White Asparagus in red narrow dish

    Inspiration

    When I lived in Spain (many moons ago), white asparagus was everywhere. Fresh when in season, and eaten from cans by most when it wasn't.

    White Asparagus is fascinating -- or interesting, at the very least. 😉  I've been interested in creating white asparagus recipes for a while, so here we go . . .
    raw white asparagus spears with a lemon

    White Asparagus vs. Green Asparagus

    • White asparagus has a slightly more delicate flavor than green asparagus.
    • The outer layer of white asparagus is tougher and slightly more bitter than that of the green asparagus. It is therefore almost always peeled before it's cooked.
    • White asparagus spears are often a bit more fragile than green spears.
    • The main difference between the two is how they're grown. White and green asparagus are actually the same, but the white is grown underground, while the green asparagus is exposed to sunlight while it's grown.
    • White asparagus generally has a shorter season, roughly mid-April through July, while green is usually available February through July.

    raw white asparagus spear with half of a lemon and fresh dill sprigs

    How White Asparagus is Grown

    • White asparagus is grown while covered with mulch and dark plastic so that it never sees the sun.
    • Yes, a vegetable that grows without ever being directly hit by sunlight. Without a chance for photosynthesis to occur, it never turns green.

    I can't wait for you to try this incredibly tender white asparagus recipe -- it's a delicious and elusive spring and summer delicacy!
    peeled white asparagus spears with peelings next to them

    What to serve with this Lemon-Dill White Asparagus Recipe

    • This is a great vegan side dish for lunch or dinner.
    • White asparagus would also be wonderful served along side my Smoky Paprika Lemon-Herb Chicken Under a Brick. Such a yummy combination for dinner.
    • It would also be fantastic with Baked Cilantro Salmon.
    • This white asparagus recipe is also lovely, chopped into bite-sized pieces and tossed in a salad.

    How to Cook White Asparagus

    Like green asparagus, cooking white asparagus can be don a number of ways, including oven roasting, sautéing or steaming.

    Since it's slightly more delicate than the green variety, I prefer steaming it because it allows the spears to keep their shape well.

    close up of white asparagus with lemon and dill

    I hope you love this tangy Lemon-Dill White Asparagus recipe as much as I do!

    More delicious asparagus recipes:

    • Vegan Asparagus Soup
    • Purple Asparagus Recipe
    • Parmesan Asparagus Salad Recipe
    • Asparagus Garnish and Steamed Asparagus
    • White Asparagus Salad with Tomato Dressing
    close up of white asparagus with lemon and dill

    Lemon-Dill White Asparagus Recipe

    Valentina K. Wein
    Lemon-Dill White Asparagus Recipe is a light and delicious way to indulge in this unique vegetable. It would be beautiful to add to a spring spread for brunch, lunch or dinner.
    5 from 4 votes
    Print
    Prep Time 10 mins
    Cook Time 8 mins
    Total Time 18 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 57 kcal

    Ingredients
      

    • 1 pound fresh white asparagus
    • 1 tablespoon freshly squeezed lemon juice
    • 2 teaspoons fresh dill, washed and dried, finely chopped
    • ¾ teaspoon granulated sugar
    • ⅛ teaspoon salt
    • 1 tablespoon extra virgin olive oil

    Instructions
     

    • Place a medium-sized bowl of ice water on your work space.
    • Prep asparagus. Cut the bottom few inches (the tough portion), off of the asparagus and discard.
      Rinse and peel from just below the floret to the bottom, using a vegetable peeler. (Be very gentle as white asparagus is very fragile.)
    • Steam. Place a steamer in a pot with the water level just below it. Over high heat, bring the water to a boil and then add the asparagus to the rack and cover. Reduce the heat to low and steam until tender, 6 to 8 minutes.
    • Shock. Immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. (This is called shocking -- it stops the cooking process and helps the keep the color (if green or purple.) Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.
    • Make and add sauce. In a very small bowl, whisk the lemon juice, dill, sugar, salt and oil together. Then drizzle it over the asparagus and carefully toss to be sure it's well coated.
    • Serve chilled or at room temperature as a side or over fresh greens as a salad.

    Notes

    Calorie count is only an estimate.
    Keywords unique vegan sides, great for spring lunch, unique vegetables
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn

    More Side Dish Recipes

    • Glass bowl on black background, filled with pickled broccoil
      Spicy Quick Pickled Broccoli
    • Roasted red onions, quartered, on a white narrow plate with fresh herbs.
      Slow Roasted Red Onions
    • Two stacked Spinach and Ricotta Rolls on a cream-colored plate with Eucalyptus leaves behind it.
      Spinach and Ricotta Rolls with Phyllo
    • Black ceramic bowl filled with Halloumi Fries with a sprig of oregano and a lemon rind twist.
      Halloumi Fries with Greek Yogurt Dip

    Reader Interactions

    Comments

    1. valentina

      April 16, 2014 at 5:29 am

      You're funny, Greg. Though you strike me as someone with a lot of sunshine in his life. 🙂

      Reply
    2. sippitysup

      April 16, 2014 at 12:07 am

      Same reason I never turned green... GREG

      Reply
    3. David

      April 19, 2014 at 5:49 pm

      I love white asparagus, Valentina, but have never served it with dill. Definitely something to try next time I see it in the market! Maybe to go with my lamb lollipops tomorrow! Mark loves dill, so this will be a happy dish for him.

      Reply
      • valentina

        April 22, 2014 at 7:41 pm

        Sounds like Mark is the perfect recipient of your delicious cooking!

        Reply
    4. Marc Vincent Klitgaard

      June 08, 2016 at 9:44 am

      A quick chefs' tip: peel all of the aspargus before cutting off the ends 😉

      Reply
      • valentina

        June 08, 2016 at 2:33 pm

        Thank you. I'll try that! 🙂

        Reply
    5. 2pots2cook

      July 17, 2020 at 1:04 am

      Wow ! I usually serve white asparagus with hollandaise but your version is so much simpler and healthier ! Must do !

      Reply
      • valentina

        July 18, 2020 at 5:00 pm

        Ooooh, I do love asparagus with hollandaise, too. Yum. Thank you. 🙂 ~Valentina

        Reply
    6. Kathy @ Beyond the Chicken Coop

      July 18, 2020 at 7:38 am

      I'm so intrigued by white asparagus! I'm not certain how easy it is to find around here, but I'm going to start looking for it. Can't wait to try this dish!

      Reply
    7. Dawn - Girl Heart Food

      July 21, 2020 at 5:17 am

      We just started to grow asparagus and I can't wait to harvest! Lemon and dill is such a lovely combo. This is a delicious summer side and looking forward to trying soon 🙂

      Reply
    8. Eha

      April 16, 2022 at 5:13 pm

      Loved to read this recipe . . . Admittedly white asparagus is available Down Under but for a brief period and not everywhere but, way back, I used to time our business trips to northern Germany to catch hold of theirs 1!!! LOVE dill, so shall remember this when spring arrives here . . . meanwhile hope you are enjoying the Easter break . . .

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Get new recipes
    you’ll love!

    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

    More about me →

    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • One slice of upside down carrot cake with whipped cream on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Press

    Newsletter

    Get new recipes you’ll love!

    Contact

    • Contact
    • Work with Me

    Review the privacy policy for Cooking on the Weekends

    Copyright © 2023 Cooking On The Weekends, All Rights Reserved