No joking around, this is my best White Asparagus Recipe so far. The subtle sweetness of the white asparagus matches so well with the Parmesan and pine nuts. And the aroma when it is roasting in the oven… divine.
Love Asparagus? Check out these recipes: The Best Grilled Asparagus and Delicious Roasted Asparagus… so good.
This recipe is: Low Carb, Keto, Gluten-Free, Paleo and Vegetarian.
Table of Contents
Why You’ll Love My White Asparagus Recipe:
- I show you exactly how to handle and cook white asparagus.
- Easy recipe once you know how to use the ingredient!
- The flavor profile pairs amazingly well with grilled meats.
- Completely low carb and keto-friendly recipe.
- It’s a side dish that will be new and delicious for everyone at the table!
Is this White Asparagus Recipe Low Carb?
Ingredients for my Simple White Asparagus Recipe:
- White asparagus: this ingredient is really only available seasonally (mid-April through early June). It’s more of a specialty ingredient, so it does cost a bit more than green asparagus. But there is a HUGE difference in flavor. The white asparagus is mild, slightly sweet and a little nutty. You’re going to love it.
- Ghee: I like to use ghee in this recipe (or you can use my Recipe for Clarified Butter) because it has a much higher smoke point than olive oil and the delicious buttery flavor pairs so well with the asparagus.
- Balsamic vinegar: this is often such an overlooked ingredient when cooking either white or green asparagus. So many people just opt for lemon juice, which is wonderful, but the subtle sweetness of the balsamic vinegar pairs so well with asparagus. Give it a shot.
- Pine nuts: the beauty of using pine nuts in this recipe has to do with the roasting process. By adding the pine nuts onto the white asparagus while it is roasting, the pine nuts turn toasty brown and delicious. The aroma of the roasted pine nuts is intoxicating.
- Parmesan cheese: I like to use freshly ground Parmesan (the one you buy in the cold case) rather than the stuff that comes in the green can. The flavor is less sharp and more subtle.
Ingredient Substitution Ideas:
- Ghee: you can use avocado oil (also has a higher smoke point than olive oil) or olive oil in a pinch. Butter will burn during the roasting process.
- Balsamic vinegar: use lemon juice or lemon zest. In a pinch, a touch of apple cider vinegar will work.
- Pine nuts: slivered almonds work wonderfully with this recipe too.
- Parmesan cheese: you can use Pecorino Romano easily!
Equipment Needed for this Roasted White Asparagus Recipe:
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Vegetable peeler
- Rimmed baking sheet
- Parchment paper
- Tongs
Please Note: the links found in this post are affiliate links to either the exact items I use in my kitchen or items that are very similar!
How to make this Recipe for White Asparagus:
Check out the step-by-step photos below to guide you through the process at home. If you’re looking for the full printable recipe and ingredient list, you’ll find them in the recipe card at the bottom of this post.
Step 1: Peel the tough outer layer from the white asparagus using a vegetable peeler. Start just below the tip and work down to the base.
Step 2: Arrange the peeled asparagus in a single layer on a parchment-lined baking sheet.
Step 3: Drizzle melted ghee evenly over the asparagus to coat.
Step 4: Season the asparagus generously with kosher salt and freshly ground black pepper.
Step 5: Ensure the asparagus is well coated and evenly spaced to roast properly. Place in the oven at this step and roast for 10 minutes.
Step 6: After roasting for 10 minutes, add a light drizzle of balsamic vinegar over the seasoned asparagus.
Step 7: Sprinkle pine nuts over the top for a nutty crunch once roasted.
Step 8: Add about 1/2 of the Parmesan cheese in a generous layer over the asparagus and pine nuts. Be sure to rotate the pan and add back into the oven.
Step 9: Finish roasting in the oven for 5-7 minutes or until the asparagus is cooked through and golden.
💡 Scott’s Pro Tips:
- Selecting White Asparagus: this is more of a luxury item, so be sure that you are getting what you pay for! Look that the asparagus stalks are firm, without dehydration marks or any soft spots. The tips should be tight and show no signs of browning. Keep in mind that the thicker white asparagus are more meaty but just as tender as the thin stalks!
- Preparing the Asparagus: as with green asparagus, the white variety also has “woody ends” that need to be removed. There are two methods: the first is the snap method where you hold the asparagus near the end and just snap off the woody part. The other is to snap of one of the woody ends, then cut off the rest at about the same spot. However you do it, these must be removed.
- Peeling White Asparagus: I’ve seen so many recipes online where they don’t peel the white asparagus. Might as well be chewing on hay. It is imperative to peel the asparagus, otherwise it will be tough, stringy and bitter. That skin has a tendency to impart a bitter flavor (particularly the stem end) if it is not completely peeled off. Take care while using the vegetable peeler as the asparagus tends to break if not supported well. I lay mine down on the cutting board so they stay whole. It takes a little extra time, but is worth it!
- Cooking White Asparagus: whether you are roasting, grilling, poaching, sauteing or steaming white asparagus, it is important to keep an eye on it. Overcooking the asparagus has a tendency to make the asparagus turn to mush with a slightly bitter flavor. This is an ingredient that needs attention when it is cooking!
📋 Roasted White Asparagus Recipe Variations:
- Lemon Parmesan: for this variation, replace the balsamic vinegar with freshly squeezed lemon juice. I also like to add on some lemon zest.
- Simple Roasted White Asparagus: This is for the purists out there who just want to enjoy the subtle and sweet flavor of the white asparagus. Just use the cooking fat, salt and pepper. Roast according to the instructions. Simple and delicious.
- White Asparagus with Mustard Vinaigrette: This is one of my favorite recipes. Follow the Simple Roasted instructions above and then make a mustard based vinaigrette using 1 tablespoon of Dijon mustard, 1 teaspoon of red wine vinegar, a pinch of salt and pepper and about 3/4 of a cup of olive oil. Mix until emulsified and then drizzle the dressing over the roasted white asparagus. Can be served hot or cold. Delicious.
Storing White Asparagus:
To store: If you are not going to cook your white asparagus right away, then cut off about 1/4″ from the stem and add to a jar with about 1″ of water. Cover with a plastic bag and refrigerate.
To store the roasted white asparagus, first let it cool to room temperature. Then add it to an airtight container and store in the fridge for 2-3 days.
To reheat: The only way to reheat roasted asparagus without it turning to mush is to put it back under the broiler. It only takes a minute or two once the broiler is hot.
What to Serve with White Asparagus:
Final Thoughts:
FAQs
Yes! Once the white asparagus has been trimmed and peeled properly, you can shave it into thin strips or chop it into pieces for a delicious raw asparagus salad. The flavor is subtle, sweet and delicious.
Yes. Keep in mind that white asparagus is a seasonal ingredient, typically only available mid-April through early June. You can find it at higher end specialty grocery stores who offer fresh fruits and vegetables.
Both green and white asparagus are naturally sweet and tasty. They become bitter either when they are not prepared properly or are overcooked.
It is important to remove the “woody stems” of the asparagus. These can impart a bitter flavor if not removed. Additionally, for white asparagus, they MUST be peeled to remove the tough, bitter outer skin.
The best rule-of-thumb to avoid bitterness in asparagus is to keep an eye on them while cooking. If they are overcooked (whether steamed, boiled, sauteed, grilled or poached) they tend to get a more bitter flavor.
The BEST White Asparagus Recipe
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 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.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
One Response
I made this for friends last night… EVERYONE loved it. Gave the recipe to three different people! Delicious.