White asparagus has a delicate flavour with a slight bitterness and is able to hold its own even with strong flavoured meats such as beef and duck but also complements more subtle flavours like rabbit and chicken. Try Alyn Williams’ Beef sirloin with white asparagus and ale or Adam Gray’s Roast duck breast with white asparagus, pea cream and beer gravy.
Olive oil, butter and other fats are often paired with white asparagus to counteract its bitterness, with hollandaise sauce being a traditional accompaniment. Strong cheese such as Parmesan, Taleggio and cheddar also work really well; try a white asparagus gratin sprinkled with crunchy breadcrumbs or adding white asparagus to a cheesy pizza with salty prosciutto (and top with truffle if you feel like a real treat).
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