White Asparagus with Butter Vinaigrette

4.73 from 11 votes

This simple side dish of White Asparagus with Butter Vinaigrette celebrates a delicate vegetable that is only available for just 3 months in a year.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: German

Diet: Vegetarian

Keyword: butter, salt, sherry vinegar, white asparagus, wholegrain mustard

Servings: people

Calories: 183.02kcal

Trim the woody ends of the asparagus either by cutting about 1 inch from the tough ends of the asparagus spears using a sharp knife or by bending them and snapping at the natural break point.
Next, peel about 2/3 of each spear below the floret using a vegetable peeler, being careful not to break the asparagus.
Melt the butter in a pan then add roughly 2 inches of water and a salt and bring to a boil. Add the asparagus and cook for 5-10 minutes or longer until the asparagus is tender.
Add the mustard, lemon juice and vinegar to the pan and swirl to mix. Cook for a further 5 minutes before turning off the heat and letting it drop in temperature until the asparagus is just warm.
Sprinkle over the chopped parsley and serve.