Catalan Kitchen LogoThe Catalan Table
Boiled White Asparagus
Tender and flavorful white asparagus, boiled with a touch of salt and sugar to enhance their delicate sweetness.
appetizer
asparagus
boiled
side
vegetarian
Ingredients
Servings:
4

Ingredients

  • white asparagus
  • 2 teaspoonssalt
  • 2 teaspoonssugar
Nutritional Information

Per Serving (Approx.)

Calories
194 kcal
Protein
0 g
Fat
0 g
Carbohydrates
50 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

A Way to Cook Them

  • Tie the asparagus into a bunch with kitchen twine (or with a long twisted cloth) so that all the tips of the asparagus are at the same level. This step will allow for even cooking.
  • Trim and remove about 3 cm from the stalk of the asparagus so that they are all the same size. Set the prepared asparagus aside for the next step.
  • The size of the asparagus should be such that, once the pot is filled with water, the tips protrude from the water. This will ensure they are properly steamed.
  • Fill a tall pot with water and add two teaspoons of salt and two teaspoons of sugar. These ingredients will help balance the flavor of the asparagus.
  • When the water boils, place the tied asparagus upright, ensuring that the water does not cover the tips of the asparagus. To prevent them from tipping over, place them inside a narrow container and submerge this container into the pot.
  • Cover the pot with aluminum foil and, to prevent the foil from lifting during cooking, secure it with an upside-down strainer resting on the pot.
  • Reduce the heat to low and let the asparagus simmer gently for 20 minutes. Low heat will allow for more controlled cooking and prevent the water from boiling too vigorously.
  • If the asparagus is very thick or has been harvested for several days, it may need about 35 minutes of cooking. Check the time to ensure they are cooked evenly.
  • To check if the asparagus is tender, insert a wooden skewer through the stem part. If the skewer slides in easily, it means the asparagus is already tender.
  • Turn off the heat and, if you feel the tips are not well cooked by steaming, turn the asparagus so the tips come into contact with the water. Cover the pot again and let them rest with the heat off for about 5 minutes so the tips finish cooking.
  • Once cooked, gently drain the asparagus before placing them on the plates. Make sure not to break them during this process.

Another Way to Cook Them

  • Place a saucepan with enough water on the heat to accommodate the asparagus laid flat and add a pinch of salt. Bring the water to a boil.
  • When the water begins to boil, carefully add the asparagus.
  • Cook the asparagus for 10 minutes without covering the saucepan in order to maintain their texture.
  • After 10 minutes, cover the saucepan and remove it from the heat, allowing the asparagus to cool completely in the water.
  • Once the asparagus are cooked, gently drain them to remove excess water before serving on plates.
  • You can accompany the asparagus with a vinaigrette sauce or any other of your preference to add flavor.

Option: with gremolata sauce

  • Rinse the parsley with cold water, dry it well, and chop it finely so it is very fine.
  • Peel the garlic clove and chop it very finely.
  • In a bowl, mix the chopped parsley and chopped garlic. Add the grated lemon zest and, if you wish, also a bit of grated orange zest.
  • Add high-quality extra virgin olive oil until the mixture is well coated.
  • Gently run the hand blender through the mixture, without over-pureeing, so the sauce retains a slightly chunky texture.
  • Allow the sauce to rest for about 30 minutes in a cool place to develop the flavors.
  • While the sauce is resting, crush the toasted hazelnuts in a mortar until they are in small pieces, but not too fine, and set them aside.
  • Just before serving, add the chopped hazelnuts to the sauce to prevent them from becoming soggy.

Option: with orange reduction

  • Squeeze the 3 oranges and strain the juice to remove impurities and seeds.
  • Bring the orange juice to a boil in a saucepan over high heat until it reduces to approximately one-fifth of its initial volume. As it reduces, skim off any impurities.
  • Crush the kuzu into a fine powder and dissolve it in a little water, stirring until no lumps remain.
  • Once the juice has reduced, add the kuzu (start with about 3 grams) and stir constantly. Initially, the juice will whiten, and when it comes back to a boil, it will become transparent. If it hasn't thickened enough, add a bit more kuzu, being careful not to overdo it.
  • Let the juice with the kuzu boil for an additional 4-5 minutes, ensuring it is well integrated and thickened.
  • Let the juice rest for 1-2 minutes and whisk it with a manual whisk, while adding a drizzle of Arbequina extra virgin olive oil, until you obtain a homogeneous emulsion.
  • Separately, prepare some orange segments without the peel to garnish the dish at the end.
  • To plate, place the orange syrup on the plate forming a circle. Arrange the chopped asparagus on top, add some Maldon salt flakes over the asparagus, grate a little lime zest, add some arugula leaves, place the orange segments beside, and finish with a drizzle of oil on top.
Recommendations & Tricks
  • Season boiled white asparagus with extra virgin olive oil to enhance their natural flavor; add a vinaigrette sauce for an acidic touch that perfectly contrasts.
  • Prepare a smooth mayonnaise with fresh eggs and mild oil, and serve it as an accompaniment to the asparagus for a creamier taste.
  • Try a gremolata sauce: finely chop a bunch of fresh parsley, a clove of garlic, and lemon zest, then add olive oil. Adjust the flavor with salt and black pepper.
  • Add grated orange zest to the gremolata for a sweet and refreshing citrus touch.
  • For additional crunch, chop some toasted hazelnuts and sprinkle them over the asparagus just before serving.