White Asparagus Recipe (Italian Style with Tomatoes)
User Reviews
5
White Asparagus Recipe (Italian Style with Tomatoes)
Description
The recipe begins by washing white asparagus and snapping off the tough ends, discarding those parts. The asparagus stalks may be peeled if firm to ensure tenderness. The spear tips are reserved to cook separately or later. Olive oil is heated in a sauté pan, where the chopped asparagus stalks are cooked over medium-high heat for about three minutes.
Chopped tomatoes, preferably hand-chopped canned whole tomatoes or fresh, are added along with sea salt and optional freshly ground black pepper. The mixture continues cooking until vegetables soften but retain some bite. This method highlights the subtle flavor and texture of white asparagus without overpowering it.
It can be served as a side dish or larger portion main, accompanied by fresh artisan bread to complement the light olive oil and tomato flavors. Adjust seasoning at the end to taste.
Cooking time depends on the asparagus tenderness, with more tender stalks requiring less time. This allows customization based on the vegetable freshness.
Ingredients
- 16 oz white asparagus (one bunch)
- 2 Tbsp extra virgin olive oil
- ⅓ cup tomato I recommend whole tomatoes in a can, then chop by hand - fresh tomatoes are also an option
- ½ tsp salt sea salt
- ⅛ tsp black pepper (optional-freshly ground if you so choose)
Instructions
- Prepare the white asparagus by washing them. You will then snap the asparagus into bite sized pieces and place in a bowl, removing the hard bottom part (this part will not snap, and can be discarded). If your asparagus are tough, peel them with a vegetable peeler.
- Keep the heads of the asparagus separate in a different bowl.
- Heat the olive oil in a large sauté pan then add the chopped asparagus (not the heads) and cook for about 3 minutes over medium high heat.
- Next, add the tomatoes.
- Add the salt and pepper; stir and continue to cook until the vegetables are tender.
- Taste and add more salt and pepper as needed, then serve as a side or as a main course (larger portion) with some fresh, crusty bread.
Notes
- Remove the tough ends of the asparagus by snapping; discard the hard bottom parts.
- Peel the stalks if they are firm to ensure tenderness during cooking.
- Separate the asparagus heads for even cooking or different use if desired.
- Cooking time adjusts depending on asparagus tenderness; more tender stalks require less time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 87kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 294mg | 12% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 961IU | 19% |
| Vitamin C | 8mg | 9% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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