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White Asparagus with Butter, Lemon and Bottarga

  • Feeds 3 - 4 people
  • Prep time 1m
  • Cook time 8m

White asparagus is such a delicacy, with fat, large spears and a delicate flavour. It is deprived of natural light while growing, which results in a milky colour. It’s lovely steamed or boiled until just tender, then dressed lightly or used in a warm salad with soft boiled eggs. Here we have served it with a sauce of melted butter, lemon juice and bottarga. 

  1. Prepare the white asparagus by removing around ½ inch from the woody end of each spear, then peeling almost to the tip using a vegetable peeler.
  2. Cook the asparagus for around 8 minutes in boiling salted water, or until just tender.
  3. Melt the butter and serve poured over the asparagus with a wedge of lemon. Grate over as much bottarga as you like.

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