Lemon-Dill White Asparagus

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.

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 . . .

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

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

  

1x2x3x

• 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

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