introduction
Dutch white asparagus is a mild, tender spring vegetable. It needs a simple cook to show its delicate taste. Cook it gently and finish with butter, lemon, and herbs. Serve warm with a light sauce or with a dish like creamy white chicken enchiladas for a fuller meal.
why make this recipe
This recipe is quick and easy. It shows the natural flavor of white asparagus. You need few ingredients and little time. It works as a light main, a side, or part of a spring meal.
how to make Dutch White Asparagus
Peel the stalks, cut off the tough ends, then boil until tender. Finish the asparagus in melted butter with salt, pepper, and a pinch of nutmeg. Add lemon juice and herbs for fresh flavor. Follow the full steps in Directions below.
Ingredients :
- White asparagus
- Butter
- Salt
- Pepper
- Nutmeg
- Lemon juice
- Fresh herbs (e.g., parsley or chives)
Directions :
- Prepare the white asparagus by peeling the outer skin and cutting off the tough ends.
- Bring a pot of salted water to a boil and add the asparagus.
- Cook for about 8-10 minutes until tender but still firm.
- In a separate skillet, melt butter and add salt, pepper, and nutmeg.
- Drain the asparagus and toss it in the skillet with the butter mixture.
- Squeeze fresh lemon juice over the dish and garnish with herbs.
- Serve warm.
how to serve Dutch White Asparagus
Serve it warm on a plate. Add a pat of extra butter or a light vinaigrette. Top with chopped parsley or chives. It pairs well with boiled potatoes, fish, ham, or a mild cheese sauce.
how to store Dutch White Asparagus
Wrap the asparagus in a damp paper towel and place in a plastic bag. Keep it in the vegetable drawer of the fridge. Use within 2–3 days for best texture and taste. Do not freeze cooked asparagus well; it gets soft.
tips to make Dutch White Asparagus
- Peel well from just below the tip down to the end.
- Cut off the woody ends before cooking.
- Do not overcook; test with a fork for a tender but firm bite.
- Warm the butter gently — do not brown it.
- Add lemon last to keep the bright flavor.
variation (if any)
- Add a little garlic to the butter for more flavor.
- Sprinkle grated Parmesan or a soft-boiled egg on top.
- Use tarragon instead of parsley for a different herb note.
FAQs
Q: How do I know when white asparagus is done?
A: Pierces a stalk with a fork. It should go in easily but the asparagus should still hold shape.
Q: Do I need to peel white asparagus?
A: Yes. The outer skin is tough and bitter. Peel from below the tip to the end.
Q: Can I use olive oil instead of butter?
A: Yes. Olive oil works fine, but butter gives a richer taste that matches the asparagus.
Q: Can I cook white asparagus in a steamer?
A: Yes. Steam until tender, about the same time as boiling, and then toss in the butter mixture.
Dutch White Asparagus
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Dutch
- Diet: Vegetarian
Description
Lightly cooked Dutch white asparagus finished with butter, lemon, and fresh herbs.
Ingredients
- 1 lb White asparagus
- 2 tbsp Butter
- 1/2 tsp Salt
- 1/4 tsp Pepper
- A pinch of Nutmeg
- 1 tbsp Lemon juice
- Fresh herbs (e.g., parsley or chives)
Instructions
- Peel the white asparagus by removing the outer skin and cutting off the tough ends.
- Bring a pot of salted water to a boil and add the asparagus.
- Cook for about 8-10 minutes until tender but still firm.
- Melt butter in a skillet and add salt, pepper, and nutmeg.
- Drain the asparagus and toss it in the skillet with the butter mixture.
- Squeeze fresh lemon juice over the dish and garnish with herbs.
- Serve warm on a plate.
Notes
Peel well and do not overcook the asparagus. Serve with extra butter or light vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 20mg
