why make this recipe
This white asparagus recipe is easy and full of flavor. It uses simple ingredients and cooks fast. You get a soft, tender asparagus with a nutty crunch from pine nuts and a salty finish from Parmesan.
introduction
White asparagus tastes mild and delicate. Roasting brings out a light sweet and nutty flavor. The dish is quick and fits many meals. If you want a simple bread side, try these best sourdough discard recipes for an easy pairing.
how to make The BEST White Asparagus Recipe
You peel the asparagus, coat with ghee, season, and roast. Halfway through, add balsamic, pine nuts, and some Parmesan. Finish roasting until golden, then add the rest of the cheese and serve hot.
Ingredients :
- 1 lb white asparagus
- 1 tablespoon ghee (melted)
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese (grated fresh and split)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon black pepper (freshly ground)
Directions :
- Preheat oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper.
- Peel the white asparagus to remove the tough outer layer. Coat the peeled asparagus with the ghee.
- Lay the asparagus on the baking sheet in a single layer. Sprinkle with the salt and pepper.
- Roast in the oven for 10 minutes, then rotate. When rotating, drizzle the balsamic vinegar, add on the pine nuts and 1/2 of the Parmesan cheese.
- Continue roasting for another 5-7 minutes or until the asparagus is cooked through and golden.
- Remove from the oven, sprinkle on the remaining Parmesan and serve hot.
how to serve The BEST White Asparagus Recipe
Serve hot on a plate. This works as a side for fish, chicken, or a simple salad. Add lemon wedges if you like a brighter taste. Serve with crusty bread or the breads from the linked sourdough ideas.
how to store The BEST White Asparagus Recipe
Cool to room temperature first. Store in an airtight container in the fridge for up to 3 days. Reheat in a low oven (300°F / 150°C) for 5-8 minutes to keep texture. Do not freeze — the texture will get soft.
tips to make The BEST White Asparagus Recipe
- Peel well: white asparagus has a tough outer skin. Remove it all the way to the tip.
- Use fresh asparagus: firm stalks cook better.
- Watch the oven: timing varies by thickness. Thinner stalks need less time.
- Toast pine nuts lightly before adding if you like more crunch.
- Grate Parmesan fresh for the best flavor.
variation (if any)
- Add a splash of lemon juice instead of balsamic for a brighter taste.
- Use olive oil instead of ghee for a different flavor profile.
- Add a sprinkle of chopped parsley or chives after roasting for freshness.
- Toss in cherry tomatoes in the last 5 minutes for a colorful side.
FAQs
Q: Do I need to peel white asparagus?
A: Yes. Peel from below the tip to the base to remove the tough skin.
Q: Can I use green asparagus instead?
A: Yes. Green asparagus cooks faster, so reduce the roast time by a few minutes.
Q: What if I do not have ghee?
A: Use olive oil or melted butter as a simple substitute.
Q: Can I prepare this ahead?
A: You can peel and season the asparagus a few hours before. Roast just before serving.
Q: Are pine nuts necessary?
A: They add a nice crunch and flavor, but you can use almonds or omit them.
The BEST White Asparagus Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This easy white asparagus recipe is flavorful and quick to prepare, featuring nutty pine nuts and a salty Parmesan finish.
Ingredients
- 1 lb white asparagus
- 1 tablespoon ghee (melted)
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese (grated fresh and split)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon balsamic vinegar
- 1/4 teaspoon black pepper (freshly ground)
Instructions
- Preheat the oven to 400°F (200°C).
- Line a rimmed baking sheet with parchment paper.
- Peel the white asparagus to remove the tough outer layer. Coat the peeled asparagus with the ghee.
- Lay the asparagus on the baking sheet in a single layer. Sprinkle with salt and pepper.
- Roast in the oven for 10 minutes, then rotate. Drizzle the balsamic vinegar, add pine nuts and half of the Parmesan cheese.
- Continue roasting for another 5-7 minutes or until the asparagus is cooked through and golden.
- Remove from the oven, sprinkle with the remaining Parmesan, and serve hot.
Notes
Peel well to remove the tough skin of the white asparagus and use fresh asparagus for the best results. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
