Tangy 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.You know what I think is so bizarre?
I know, your thinking, “fascinating, Valentina.” (And in a bored tone, no less.) Well let me tell you, it is fascinating — or interesting, at the very least. 😉 I’ve been interested in creating white asparagus recipes for a while, so here we go . . .
About White Asparagus
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. So with no chance for photosynthesis to occur, it never turns green. And I find this so ironic because we’re talking about a very special, spring vegetable — and in my mind, spring is all about sunshine.
White asparagus has a slightly more delicate flavor than green asparagus, it’s truly divine.
I can’t wait for you to try this incredibly tender white asparagus recipe — it’s a delicious and elusive spring delicacy!
I think it would so wonderful served along side my Smoky Paprika Lemon-Herb Chicken Under a Brick (pictured below). Such a yummy combination for dinner.
I’m sure there are a handful of different ideas about how to cook white asparagus, and in this recipe, I’ve steamed it, which I think allows it to keep its shape well.
I hope you love this Tangy Lemon-Dill White Asparagus recipe as much as I do!
Tangy 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.
- 1 pound fresh white asparagus
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons fresh dill, washed and dried, finely chopped
- 3/4 teaspoon granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon extra virgin olive oil
Place a medium-sized bowl of ice water on your work space.
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. In my experience, more so than the green.)
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.
Immediately add the steamed asparagus to the bowl of ice water and let it sit for a couple of minutes. Then remove, dry, and add them to a medium-sized mixing bowl. Set aside.
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.