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.
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 . . .
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.
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!
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.
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
Lemon-Dill White Asparagus Recipe
- 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
- 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.
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You're funny, Greg. Though you strike me as someone with a lot of sunshine in his life. 🙂
Same reason I never turned green... GREG
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.
Sounds like Mark is the perfect recipient of your delicious cooking!
Marc Vincent Klitgaard
A quick chefs' tip: peel all of the aspargus before cutting off the ends 😉
Thank you. I'll try that! 🙂
Wow ! I usually serve white asparagus with hollandaise but your version is so much simpler and healthier ! Must do !
Ooooh, I do love asparagus with hollandaise, too. Yum. Thank you. 🙂 ~Valentina
Kathy @ Beyond the Chicken Coop
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!
Dawn - Girl Heart Food
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 🙂
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 . . .