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Asparagaceae · Local season calendar · ENTRY 02

White asparagus

Mild, vegetal and slightly bitter. Tender and juicy.

Origin
Europe · Asparagaceae
Texture
Tender and juicy
THE VEGETABLE AT A GLANCE

Its flavour and texture

Mild, vegetal and slightly bitter.

Family
Asparagaceae
Origin
Europe · Asparagaceae
Texture
Tender and juicy
01
BEFORE COOKING

Choose and prepare it well

Peel from head towards base without touching tip; snap or cut fibrous base.

IN PRACTICE, STEP BY STEP
  1. Choose a firm vegetable, heavy for its size with no soft areas. Wash whole before cutting to avoid transferring dirt into the flesh.
  2. Remove only genuinely tough or damaged parts. Thin skins, stalks, tops and cores are often usable when fresh: the waste-reduction section explains how.
  3. Cut similarly sized pieces for even cooking. Separate tender from thick parts so you can start cooking them at different times.
TERMS TO KNOW
Stem
the part supporting the cap; its base may be earthy or tough.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Baking-paper parcel
a sealed baking-paper parcel retaining steam, juices and aromas during cooking.
Trim
remove damaged, dry, hard or earthy parts before cooking.
Thinly slice
cut into thin slices or strips as evenly as possible.
02
THE RIGHT TECHNIQUE

The cooking method that suits it

Simmer, gently steam, bake in a parcel or pan-fry after blanching.

SÈVE MINI-RECIPE · STEP BY STEP

White asparagus with soft-boiled eggs

Total time · 25 min2 people

BEFORE YOU START

Wash, dry and cut vegetables before starting. Preheat the oven or pan when required: the right temperature from the start improves texture and browning.

RECIPE GUIDANCE12 to 15 minutes6 minutes
INGREDIENTS
  • 500 g white asparagus
  • 2 eggs
  • 30 g butter
  • 1/2 lemon
  • chervil
  1. 1

    Peel asparagus, trim bases and simmer in water for 12–15 minutes.

  2. 2

    Boil eggs for 6 minutes, cool and peel.

  3. 3

    Serve asparagus with lemon butter, opened eggs and chervil.

HOW TO TELL WHEN IT IS READY

Maintain a gentle simmer rather than a rolling boil. Taste near the end: texture should be tender and liquid more aromatic without excessive reduction.

TERMS EXPLAINED
Stem
the part supporting the cap; its base may be earthy or tough.
Blanch
briefly immerse in boiling water and drain; some recipes then call for cooling in iced water.
Baking-paper parcel
a sealed baking-paper parcel retaining steam, juices and aromas during cooking.
Trim
remove damaged, dry, hard or earthy parts before cooking.
Thinly slice
cut into thin slices or strips as evenly as possible.
03 · GOOD PAIRINGS

What to pair it with

eggbutterhamlemonchervil
04 · SIMPLE IDEAS

Where to use it

asparagus with mousseline saucesaladgratincreamy soup