WHITE ASPARAGUS, CAPER SALSA

White asparagus is hugely popular across Europe, yet here in the UK it remains relatively under the radar, for reasons I’ve never quite understood.

White asparagus has a slightly creamier, nuttier, more earthy flavour, and is gentler and more mellow than its green sibling. Fun fact: it gets its pale colour from being grown entirely underground.

Its season is fleeting, though. But I think that makes it all the more exciting for when I can get my hands on some.

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WHITE ASPARAGUS, CAPER SALSA

Quite possibly one of the simplest but most delicious ways to enjoy white asparagus.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 2 servings

Ingredients

• 300 g white asparagus
• 80 g unsalted butter
• 1 lemon
• 30 g capers very finely chopped
• parmesan to serve
• salt & freshly ground black pepper

Instructions

1. Start by preparing the white asparagus. Slice off the very woody ends, then use a speed peeler to peel away the outer woody layer of skin. Place into a medium saucepan, and add just enough water to cover them. Add 20g of the butter and a good pinch of salt to the pan. Use a speed peeler to peel two wide strips of lemon zest from your lemon, then juice half of it – add both those in too. Bring the pan to a simmer over a medium heat, then simmer for 8-10 minutes, or until the asparagus is fork-tender (if your asparagus is really woody or particularly thick, it might need longer than this. Just use your intuition!).

2. Meanwhile, you can make the caper butter. Combine the remaining butter with the chopped capers and a good pinch of salt in a small bowl. Give it a good mix, then taste and adjust the seasoning, if needed.

3. Gently lift the white asparagus from its pan and dab any excess water on a paper towel. Arrange between two plates, and dollop (or quenelle!) a spoonful of butter on top. Finish with shavings of parmesan, and maybe a little grating of lemon zest on top.

If you’re looking for more recipes, you’d really enjoy my twist on dippy eggs, but this time with asparagus soldiers – find the recipe here. Or, if you just want more inspiration, check out my Instagram.