White Asparagus Recipe (Italian Style with Tomatoes)
This white asparagus recipe, made with tomatoes as they do in Italy, is so easy, nutritious, and delicious as a side dish, or even a main course for a vegan menu.
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You may never have seen white asparagus if you live in the US. My first time tasting it was on an AmaWaterways cruise in Germany which happened to be during white asparagus season. I loved them, which was surprising to me since I am not a fan of green asparagus.
White asparagus are more mild in flavor, but the only difference is that they are grown without sunlight.
White asparagus soup is insanely delicious!
If you don’t enjoy green asparagus, I encourage you to try this variety, especially prepared in the manner I will be sharing below.
You may also enjoy this zucchini and mushrooms recipe that is made in a similar fashion.
It’s a quick, easy and delicious recipe.
White Asparagus Recipe
(Italian Style with Tomatoes)
recipe by Lidia Conte serves 4 as a side dish
FULL PRINTABLE RECIPE BELOW
- one bunch of white asparagus (about 16 oz)
- extra virgin olive oil
- fresh or canned tomatoes (chopped or pureéd) I recommend whole tomatoes in a can, then chop by hand
- sea salt
- freshly ground black pepper
Prepare the White Asparagus
Begin by washing the white asparagus. 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). Keep the heads of the asparagus separate in a different bowl. If your asparagus are tough, peel them with a vegetable peeler.
Cook the White Asparagus
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.
Now add the heads of the asparagus and continue to cook for another 2 minutes.
Next, add the tomatoes.
Add the salt and pepper; stir and continue to cook until the vegetable is 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.
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White Asparagus Recipe (Italian Style with Tomatoes)
Ingredients
- 16 oz white asparagus (one bunch)
- 2 Tbsp extra virgin olive oil
- ⅓ cup tomatoes (I recommend whole tomatoes in a can, then chop by hand - fresh tomatoes are also an option)
- ½ tsp 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
Nutrition
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This recipe looks beautiful and is very tasty and nutritious.
I’m not Italian but I love Italian food (which is hard to find in the neighborhood). I’ve tried this recipe and it’s not bad for the first time. White asparagus and tomatoes go well together.
We love white asparagus – it’s so popular here in France too. Never had it with tomatoes before – it looks good!
I’ve never heard of anything like this! I can’t wait to try it!
I adore white asparagus! I’d never even seen it until I lived in Spain (in the 90’s). I’ve been loving it ever since. This recipe sounds and looks wonderful! :-) ~Valentina
Everyone seems to discover it in Europe! So glad you have been enjoying it since then! Thank you, Valentina!
Oh I love white asparagus. My first experience with it was in Germany as well. It was so good that I ordered it on a daily basis – spargel with schinken and white sauce, or something like that. White asparagus, ham, and bechamel To die for. But I like this recipe as well!
Hi Christina,
here in Germany we always peel white asparagus, to avoid them being stringy. You do not suggest this. Are yours ready peeled?
I am aware that some peel white asparagus. The asparagus was very tender, no need to peel, but maybe I should include if they are not tender to peel them.