Traditional recipes

Roasted Green and White Asparagus

Roasted Green and White Asparagus

When you can find fat white asparagus in stores, buy as much as you can fit in your basket and make this recipe ASAP.


  • 4 tablespoons extra-virgin olive oil, divided
  • 1 pound white asparagus, trimmed, peeled, cut on diagonal into 3-inch lengths
  • 1 pound green asparagus, trimmed, cut on diagonal into 3-inch lengths
  • 1/4 cup finely chopped shallots
  • 1/2 teaspoon finely grated lemon peel
  • 1 tablespoon chopped fresh Italian parsley

Recipe Preparation

  • Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon olive oil. Arrange all asparagus on prepared baking sheet. Whisk remaining 3 tablespoons olive oil, shallots, and lemon peel in small bowl to blend; pour over asparagus and toss gently to coat. Spread asparagus in single layer. Sprinkle with salt and pepper. Roast until asparagus is tender, stirring occasionally, about 15 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 450°F oven 5 minutes before continuing. Add parsley and toss gently. Transfer to platter and serve warm or at room temperature.

Recipe by Jeanne Thiel KelleyReviews Section

I love having perfectly roasted asparagus and potatoes. They are so delightfully tasty, with that deliciously juicy, crispy, but creamy texture. This dish is the best addition to your main course, or other dishes for a fully rounded meal.

My mom used to make this recipe, and I enjoyed having it along with the soup. It makes me feel fuller and energetic for a long time that’s why I love this dish so much.

When you serve this roasted asparagus and potatoes, you should serve it with protein for a perfect dinner. Here are some ideas for your dinner: Jerk Tofu, Lentil Meatballs, Smothered Tofu, and Masoor Dal.

This delicious dish can almost go with anything, and it has so many nutritional benefits that can boost your immunity. Want to know more about it? Read ahead!

White Asparagus

White Asparagus Matt Taylor-Gross

Unlike its green-skinned counterpart, white asparagus has a tough, bitter peel that must be removed before cooking. The following is the classic way of preparing the treasured vegetable in Germany (though simple steaming is also popular). Get the recipe for White Asparagus »

Roasted Asparagus with Creamy Lemon Dressing

This lemon sauce would perk up pretty much any kind of roasted vegetable.

This lemon sauce is such a simple way to dress up roasted asparagus….or any simply cooked asparagus for that matter, such as grilled, steamed, or sautéed. In fact, this sauce is also a quick and easy way to dress up pretty much any plainly cooked vegetable, from potatoes to green beans to broccoli.

The sauce is vivid with citrus and a bit (not too much!) of hot sauce. The creaminess comes from crème fraiche, but sour cream or Greek yogurt could be substituted in if you like. You can make the lemon sauce ahead of time and store it in the fridge for a few days.

Making a creamy, lemony sauce for asparagus is a quick and easy way to turn a plain vegetable into something special.

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If you are using thicker asparagus, think about peeling the lower parts of the stalks, which results in a stalk that is very tender from stem to stern. After trimming the bottom inch or so off the asparagus, you simply take a vegetable peeler and peel the green outer layer off (which can be tough) from the bottom 3-ish inches of the stalk.

Understandably this task might be a step too many on some days, and if that’s the case you will want to trim more from the bottom of the stalks, if they are thick, as the ends can be woody and tough to chew. Thinner asparagus are more tender further down the stalk.

Lastly, if you would like to add a sprinkle of fresh herbs on tip, anything from parsley to basil to chervil would be lovely. Another great option would be to drape a slice of prosciutto over each portion of dressed asparagus, which could also make a stylish appetizer.

More Roasted Asparagus Recipes:

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A classic updated — roasted white asparagus with tahini-lemon sauce

In my experience, white asparagus it is typically served with Hollandaise sauce or melted butter. But that doesn’t really fly with me. Hollandaise really isn’t my thing. That’s why I chose to dress my white asparagus with a creamy tahini-lemon sauce. It’s a wonderful compliment to roasted asparagus and tastes amazing with fresh parsley and roasted pine nuts. So delicious, I can barely believe it.

For this recipe I chose white asparagus, but green asparagus would also work well. At this time of year, when asparagus season is in full swing, I like to take full advantage of in-season white asparagus since it’s still rather a novelty for me. It’s something I never stumbled across it in Canada, so of course there I have a slight fascination for it. Same with black salisfy (which I like to called winter’s asparagus) — so tasty!

How to prepare white asparagus

As white asparagus is a traditionally European dish, it seems sensible to look to their recipes for how to properly dress these pale spears.

Often, just a simple vinaigrette or hollandaise sauce is listed as the perfect accompaniment. Most recipes do, however, emphasize the importance of peeling the stalks and cooking them until they are tender. Otherwise, you may find these white spears not to be as delicious as you envisioned them. In that case, it's time to pull out your reliable vegetable peeler.

Try a recipe for White Asparagus with a Black Pepper Garlic Vinaigrette here. Add a splash of fresh lemon juice at the end and maybe a pat of herbed goat cheese on the side. Yum!

7. Asparagus, Green Garlic & Pea Tendrils

Vegan, Gluten-free | Total time: 15 minutes

For a generous serving of tasty greens, make this asparagus, green garlic and pea tendrils recipe. Ready in just 15 minutes, this dish is both easy and flavorful. Don’t have pea tendrils? Use your favorite leafy greens instead.

To make it, begin by tossing the asparagus with olive oil, salt, and pepper on a foil-lined sheet pan. Roast in a 425°F oven until tender-crisp, then cool and cut into thirds.

Meanwhile, melt the butter in a large sauté pan and cook the shallots until softened, about a minute.

Add the garlic and mushrooms and cook until the mushrooms are softened and starting to brown.

Add the wine and cook until it is absorbed by the mushrooms.

Along with the roasted asparagus and toss to combine.

Transfer to a serving platter and enjoy.

Roasted Green and White Asparagus - Recipes

Spring, or more accurately May and June, is white asparagus season throughout Europe. I’m from Switzerland, but have been living abroad for 20+ years and I truly like asparagus sautéed or grilled, in salads or as a vegetables. However, the tender white asparagus are still my most favorite.

During my apprenticeship, it was our job to peel up to 40 kg of white asparagus per day during the peak season. We had gotten pretty good at it and had a little annual competition of who could peel a crate of white asparagus the fastest and cleanest.

This is what’s so important with white asparagus, the peeling must be impeccable as the skin can not be eaten and stays tough and the cooking has to be thorough as they must be tender to develop their full taste. White asparagus and asparagus in general, are very healthy as well. They contain no fat or cholesterol, have very low sodium content, and are a good source of fiber and potassium. Asparagus are beneficial to bladder and kidney functions.

1. Buying Tips for White Asparagus

2. Storing

3. Peeling White Asparagus

4. Bundling

5. How to Cook White Asparagus

  1. There are asparagus steamers available, but if you do not have one, please ensure that your cooking pot is large enough that asparagus bundles have enough space to “swim” loosely.
  2. Bring all ingredients except the asparagus bundles to boil. Add the asparagus bundles, bring the water back to boil and lower the heat to a simmer.
  3. White asparagus will need to cook for 12 -19 minutes depending on the thickness of the stems. White asparagus need to be cooked soft and should not be al dente. Under cooked asparagus they will be stringy and unpleasant to eat.
  4. Cover the asparagus with a white kitchen towel during the cooking process. This will ensure that the asparagus are equally cooked even though they are swimming on the surface.

6. Cooling

Once the white asparagus are soft, remove them from the cooking liquid gently and place on a large tray. Cool down the stock over ice or in a blast chiller and store them in the cool cooking liquid covered with a moist towel.

7. White asparagus recipes suggestions

  1. Check out our white asparagus with seared scallops recipe.
  2. White asparagus can be served chilled as part of a salad, with herb vinaigrette, with Parma ham or air dried meats. Click here for our Asparagus and Prosciutto Bites with Reduced Balsamic recipe. (can be cooked with white asparagus as well).
  3. To serve the asparagus warm, saute them gently in little butter and heat them through by adding a little of the original cooking liquid. Click here for our Truffle Marinated Asparagus.
  4. They are excellent with hollandaise, grilled seafood or roasted veal. Check out our peppered tuna salad with grilled asparagus recipe or char grilled asparagus with roasted almonds.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

Recipe Reviews

I love that you have provided us with the whole package: all the buying, storing, peeling, bundling, and cooking tips. I have cooked white asparagus before but I sure did not know all these tricks and had no idea that adding sugar would make it that much tastier. Thank you very much for the tips!

I have always wanted to try out white asparagus but never had any idea on how to prepare it and with what to serve it. These recipes all sound amazin, so far I have only tried the seared scallops and I absolutely loved it! Can't wait to try out every single one of them!

I learned a lot from this article starting from buying the right asparagus to how to peel and cook it. Thank you for this post!

– Wash, and clean asparagus, cut off the hard parts and peel each one.

– Fold asparagus in a double layer of aluminum foil, sprinkle salt, sugar and small butter flakes over it.
– Bake in the oven on 370 F for about 30-45 min or depending on how soft you like the asparagus, and if you use a convection oven or not.
– Test the asparagus after 20 min.

Serve with a Sauce Hollandaise

Serve asparagus with boiled or fried potatoes and prosciutto, smoked salmon or cooked ham, and of course the popular Sauce Hollandaise – Go to the Recipe . You can also use alternatively some Parmesan cheese or Truffle butter.

Watch the video: κρανα cornus mas (January 2022).