Roasted white asparagus is popular in Europe, but this dish hasn’t caught fire in the United States just yet. Introduce a new ingredient into your household with a bundle of fresh white asparagus.
This white asparagus recipe features fresh ingredients like pine nuts, capers and dill as well as the savory flavor of olive oil. It’s the perfect natural, woodland dish that’s accentuated by the vibrant hue of the white asparagus. Surprise your guests or family members by cooking roasted white asparagus for your next family dinner.
So what’s the difference between green and white asparagus? While green asparagus grows directly out of the ground, white asparagus grows underground like a root vegetable. As a result, this asparagus isn’t exposed to the sunlight until it’s harvested.
Asparagus requires sunlight exposure to produce chlorophyll and develop its characteristic green color. With no sunlight exposure, this asparagus stays pale and white while it grows in the soil.
White asparagus has a lighter, sweeter flavor than the traditional green varieties. While you can add it to dishes that require green asparagus, white asparagus has a unique flavor that alters the taste and texture of your recipe.
However, that doesn’t make it any less delicious–this recipe cooks your white asparagus until it’s tender, juicy and infused with the flavor of olive oil, capers and pine nuts. Make sure you cut or break off the ends before cooking and peel the bottom two thirds of the spear, since white asparagus tends to be thicker and tougher.
This white asparagus recipe is the perfect side dish for hearty dinners like ham, pot roast and beef stew. If you like vegetables, you could make white asparagus the centerpiece of your meal. The appearance might surprise your guests at first, but when they take a bite, they might find that they prefer it to the green variety.
Have you tried white asparagus before? Let us know what you think in the comments and please share the recipe.
Roasted White Asparagus
- 1 bunch white asparagus (about 15 to 20 spears) - ends removed and tough outer layer peeled
- 3 tablespoons olive oil
- 3 tablespoons capers - drained
- ¼ cup pine nuts
- Fresh dill - chopped
- Salt and pepper - to taste
- Heat oven to 425°F. Line a baking sheet with parchment paper.
- Spread the asparagus out onto the sheet in one layer. Brush generously with the olive oil. Season with salt and pepper.
- Sprinkle the capers and pine nuts on top. Drizzle with the remaining olive oil.
- Roast for about 10 to 15 minutes, or until fork-tender and golden brown. Keep an eye on them.
- Serve topped with fresh dill.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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