White asparagus with a Parmesan Lemon Vinaigrette

The white asparagus has a more delicate flavor than the green stems, that are a touch more sweet and bitter. White asparagus naturally is great with hollandaise sauce but sometimes a fresh citrus dressing makes a refreshing change. This parmesan lemon dill dressing works with any salad but it particularly well merges with the decadent flavors of asparagus. This Spring dish is something you should be cooking this weekend…

Spring style White asparagus

  • White asparagus
  • Almond flakes
  • Radish
  • Ground pepper/pinch of salt
  • Fresh dill
  • Baby salad sprouts

Begin by preparing the asparagus. Trim the woody ends of the asparagus and peel them with a potato peeler. Boil in salted water for about 10-12 minutes until the spears are tender. Drain well.

Meanwhile the asparagus is cooking, prepare the lemon parmesan dressing. Toast some almond flakes in a dry frying pan and leave to rest to the side. Cut some radishes, chop some more dill and wash the baby salad sprouts (any small leaves will do) that are used for garnishing.

Once you are ready to plate, place the asparagus on the bottom, add the radish, leaves and drizzle the lemon dressing on top. Add the toasted almonds, ground black pepper, a pinch of salt and finely some dill.

Parmesan Lemon Vinaigrette

  • 1 cup olive oil
  • 2 tablespoons white vinegar
  • ½ cup grated parmesan
  • 1 teaspoon Dijon
  • 1 teaspoon runny honey
  • 3 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • Ground black pepper/pinch of salt
  • ½ small shallot (about 1 tablespoon) finely minced
  • 2 tablespoons finely chopped dill

Add all the ingredients into a glass jar and shake well for about a minute. Drizzle over the asparagus.

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