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White asparagus

Do you need some inspiration for a light meal?

The season for white asparagus is May and June, and in addition to tasting heavenly and being perfect for a simple spring dish, the white vegetable is also full of dietary fiber.

At La Roar, I love the white vegetable and have therefore collected a few tips on how to get started with this one.

How to cook white asparagus:

1) White asparagus should be peeled. Place the asparagus on a cutting board. Use the potato peeler and start just below the head and go down to the bottom. Roll the asparagus on the board so that you have a firm surface. Peel all the way around and try to not take off too much.

2) Break off the lower part with your fingers. Hold with your index finger and run your thumb up. When the stem gives way, you break it off.

3) Boil the white asparagus in plenty of water with a little salt, butter and a pinch of sugar. It should take around 4-5 minutes. Stick them with a fork to check if they are tender.

4) Serve with crispy bacon for a salty taste, fresh prawns, beetroot roe and fresh organic herbs or a herb cream.

Psst … If you have a lot of leftovers, you can use them for making soup.


The asparagus is best stored in a plastic bag in the refrigerator. Here it can stay for about three days. The asparagus can also be frozen but it must first be blanched in boiling water for a minute.

Fun facts:

White asparagus became known to the Egyptians 5000-6000 years ago. It belongs to the lily family. It is grown underground, hence the pale white color.

One last thing, and something you may already be wondering, is why does our pee smell after we have eaten asparagus?

There is a good explanation. The asparagus contains aspartic acid, which is a sulfur-containing organic acid compound. When this aspartic acid is broken down, sulfur-containing compounds are excreted, causing the urine to smell.

Source: Videnskab.dk

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