White Asparagus in White Sauce

Nutriscore Rating: 59/100

Delight your senses with this elegant recipe for White Asparagus in White Sauce, a dish that pairs the delicate, nutty flavor of tender white asparagus with a creamy, velvety béchamel-style sauce. Perfectly balanced with a hint of nutmeg and white pepper, this recipe highlights the understated luxury of seasonal white asparagus. Whether served as a sophisticated side dish or a light vegetarian entrée, the dish is finished with a touch of fresh parsley and optional lemon slices for a pop of freshness. Ready in just 35 minutes, this dish combines simple techniques like creating a roux and simmering to perfection, making it an approachable yet impressively refined choice for spring dining.

Recipe Information

• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 500 grams white asparagus
• 2 teaspoons salt
• 1 teaspoon sugar
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 0.5 cup heavy cream
• 0.25 teaspoon nutmeg
• 0.25 teaspoon white pepper
• 1 tablespoon fresh parsley (chopped)
• 0.5 piece lemon (for garnish, optional)

📝 Instructions

11 steps

1. Peel the white asparagus carefully, starting just below the tip and working towards the end. Trim the tough ends by about 1-2 cm.

2. Fill a large pot with water, add 1 teaspoon of salt and 1 teaspoon of sugar, and bring to a boil.

3. Add the prepared asparagus to the boiling water and reduce the heat to a gentle simmer. Cook for 8-12 minutes, or until the asparagus is tender but still firm. Use a fork to check for doneness.

4. While the asparagus is cooking, prepare the white sauce. In a medium saucepan, melt the butter over medium heat.

5. Whisk in the flour and cook for 1-2 minutes to create a roux. Be careful not to let it brown.

6. Gradually add the milk while whisking continuously to avoid lumps forming.

7. Reduce the heat and add the heavy cream, nutmeg, white pepper, and the remaining 1 teaspoon of salt. Stir well and let it simmer for 2-3 minutes until the sauce thickens.

8. Once the asparagus is cooked, remove it from the pot with tongs and let it drain on a clean kitchen towel.

9. Arrange the cooked white asparagus on a serving platter and pour the white sauce evenly over it.

10. Garnish with chopped parsley and a few slices of lemon if desired.

11. Serve immediately while warm.

Nutrition Facts

1 serving (238.8g)

Calories		235
% Daily Value*
Total Fat		18.2 g	23%
	Saturated Fat	11.0 g	55%
	Polyunsaturated Fat	0.0 g
Cholesterol		52 mg	17%
Sodium		1010 mg	44%
Total Carbohydrate		12.7 g	5%
	Dietary Fiber	2.9 g	10%
	Total Sugars	5.7 g
Protein		5.3 g	11%
Vitamin D		0.9 mcg	4%
Calcium		104 mg	8%
Iron		1.7 mg	9%
Potassium		354 mg	8%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 652 cal (69.6%%)

Protein: 84 cal (9.0%%)

Carbs: 200 cal (21.4%%)