White Asparagus with Breadcrumb Butter | Spring Classic

Gurkerl Küche

Preparation method

Preparation & Cooking

Carefully peel the asparagus (ideally from just below the head downwards) and cut off the woody ends. Tie the asparagus into portions with kitchen twine. Bring water with sugar and salt to a boil in a tall, narrow pot.

Place the asparagus bundles upright in the boiling water (the heads should ideally protrude from the water) and cook until al dente for about 10 minutes, depending on thickness. Remove the cooked asparagus from the water, remove the twine, and arrange on plates.

Breadcrumb Butter & Serving

Melt the butter in a small saucepan. In parallel, toast the breadcrumbs in a pan over medium heat without fat until golden brown. As soon as they have reached the desired color, immediately transfer them to a bowl so they don't darken further in the hot pan.

Chef's tip

Always peel asparagus from the head downwards to prevent breaking the delicate tips. Keep in mind that white asparagus, unlike green, must be peeled very thoroughly, as the skin is woody and inedible.

Don't throw away the woody ends! They are excellent for an asparagus stock or a creamy asparagus soup. You can tell if asparagus is fresh by the squeaking sound the spears make when rubbed together.

Caution when toasting breadcrumbs: Breadcrumbs darken very quickly. Constant stirring is important, as overly dark toasted breadcrumbs taste bitter.