📝 About This Recipe
Considered the 'white gold' of Navarra, Spain, fresh white asparagus is a seasonal delicacy prized for its tender texture and subtle, nutty sweetness. Unlike green asparagus, these stalks are grown underground to prevent photosynthesis, resulting in a ghostly pale color and a sophisticated flavor profile. Served with a rich, hand-whisked mayonnaise and a sprinkle of hard-boiled egg, this dish captures the elegant simplicity of Spanish springtime dining.
🥗 Ingredients
The Asparagus
- 1 kg Fresh White Asparagus (thick stalks, ideally from Navarra)
- 3 liters Water (enough to fully submerge the stalks)
- 1 tablespoon Sea Salt
- 1 teaspoon Granulated Sugar (to balance the natural bitterness)
- 1/2 piece Lemon (to keep the stalks bright white)
The Homemade Mayonnaise
- 1 large Egg Yolk (at room temperature)
- 150 ml Extra Virgin Olive Oil (use a mild variety like Arbequina)
- 50 ml Sunflower Oil (to lighten the flavor of the olive oil)
- 1 teaspoon Sherry Vinegar (Vinagre de Jerez)
- 1/4 teaspoon Fine Salt (to taste)
Garnish and Finish
- 2 pieces Eggs (hard-boiled and finely chopped)
- 1 small bunch Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (Pimentón de la Vera (sweet))
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Begin by preparing the asparagus. Rinse the stalks under cold water to remove any grit or sand.
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2
Trim about 2 centimeters (1 inch) off the woody bottom ends of the asparagus. Unlike green asparagus, white asparagus must be peeled entirely from just below the tip to the base.
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3
Using a sharp vegetable peeler, carefully remove the outer skin. Be thorough; any skin left behind will be stringy and bitter. The stalks should look smooth and pearly.
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4
In a large, wide pot or a specialized asparagus steamer, bring the water to a boil. Add the salt, sugar, and the juice of half a lemon.
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5
Carefully lower the asparagus into the boiling water. Reduce the heat to a gentle simmer. Do not let it boil vigorously or the tips may break.
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6
Cook for 15-25 minutes depending on the thickness. Test for doneness by piercing the base with a sharp knife; it should slide in with no resistance, like butter.
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7
While the asparagus cooks, prepare the mayonnaise. In a bowl, whisk the egg yolk with the salt and sherry vinegar until combined.
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8
Slowly drip the oils into the yolk, whisking constantly. Start with a few drops at a time to establish the emulsion, then move to a thin, steady stream until thick and glossy.
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9
Once the asparagus is tender, remove the pot from the heat. If serving warm, let them sit in the cooking liquid for 5 minutes. If serving cold, transfer them to an ice bath.
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10
Drain the asparagus thoroughly on a clean kitchen towel. It is vital they are dry so they don't water down the mayonnaise.
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11
Arrange 4-5 warm or room temperature stalks on each plate, ensuring the tips are all facing the same direction for a professional look.
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12
Generously spoon a ribbon of the homemade mayonnaise across the center of the stalks.
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13
Sprinkle the finely chopped hard-boiled egg and minced chives over the mayonnaise.
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14
Finish with a tiny dusting of smoked paprika and a few flakes of Maldon salt for texture.
💡 Chef's Tips
Always peel white asparagus twice if you aren't sure; the skin is much thicker than green varieties and ruins the experience if left on. Adding a pinch of sugar to the boiling water is a traditional Spanish trick to neutralize the slight bitterness inherent in white vegetables. If your mayonnaise breaks (separates), start with a new yolk in a clean bowl and slowly whisk the broken mixture into it. For the best flavor, serve the asparagus 'templado' (lukewarm) rather than refrigerator-cold to allow the delicate flavors to bloom.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Albariño or a dry Rosado from Navarra. Serve as a first course (primer plato) followed by grilled hake or roast lamb. Accompany with thin slices of Jamón Ibérico for a salty, savory contrast. Provide crusty rustic bread to soak up any leftover mayonnaise and asparagus juices.