White Asparagus with Tarragon Cream Sauce

Do you ever get the sudden urge to buy something spontaneously at the grocery store?

You know…you’ve spent an hour mapping out your grocery list, but one thing just catches your eye and begs you to buy it?

That happens to me all the time on my bi-weekly grocery trip. I try to stick to my budget, and then something will scream out, “YOU NEED THIS!” and I can’t help myself. Sometimes it’s a good deal on meat I wasn’t planning to cook, or an elusive imported canned good I suddenly decide I can’t live without.

This past shopping trip, it was white asparagus. It was the first time I had ever spotted it at the grocery store I’ve been going to for the last three years. Do I know how to cook white asparagus? No. Do I know what it tastes like? Absolutely not. Did I have to buy it? Absolutely I did.

It was pretty pricey (nearly $5 a bunch) but I decided to splurge just a little. When I got back home, I did a quick recon on my pantry and fridge and whipped up what I thought would be good with it. Of course, Google helped a lot, too.

White asparagus has to taste like regular asparagus, right?

Well, yeah. I couldn’t taste the difference. There’s no crispy fronds at the top either, but other than that and the color, the two vegetables are the same.

If you’re searching for an other-worldly side dish that has *some* health benefit to it for your Thanksgiving dinner, then this is the one for you. It reminds me of a fancier version of Campbell’s green bean casserole! The cream sauce is sublime, and toasted bread crumbs and French-fried onions are the icing on the proverbial cake.

White Asparagus with Tarragon Cream Sauce

• Servings: 3-4
• Time: 30 mins
• Difficulty: Medium
• Print

Crispy white asparagus in a creamy tarragon sauce with toasted breadcrumbs and onions.

Ingredients

• 1 bunch white asparagus, rough ends trimmed and outer skin peeled off
• 2 tsp. salt, plus more for seasoning
• 1 lemon
• 2 TBS. olive oil
• 1 1/2 cups Panko breadcrumbs
• 1 cup French-fried onions
• 1 cup white wine
• 1/2 cup heavy cream
• 1/2 stick unsalted butter
• 1 TBS. dried tarragon
• salt & pepper, to taste

Directions

1. Fill a large pot with water. Add 2 teaspoons salt and juice of the lemon. Bring to a boil and add asparagus. Boil until tender but still crisp, about 8-20 minutes. Drain asparagus on a paper towel-lined plate.
2. Meanwhile, heat olive oil over medium high heat. Add breadcrumbs and French-fried onions and toast until browned, about 3-4 minutes.
3. In a large saucepan, heat wine to a boil over medium heat. Add cream, tarragon, salt and pepper and stir. Simmer until reduced by about half, about 10-15 minutes.
4. Place asparagus in a serving dish and pour cream sauce over the top. Sprinkle with toasted breadcrumb mixture and extra tarragon if desired.

Step-By-Step Instructions

Fill a large pot with water. Add 2 teaspoons salt and juice of the lemon. Bring to a boil and add asparagus. Boil until tender but still crisp, about 8-20 minutes. Drain asparagus on a paper towel-lined plate.

Meanwhile, heat olive oil over medium high heat. Add breadcrumbs and French-fried onions and toast until browned, about 3-4 minutes.

In a large saucepan, heat wine to a boil over medium heat. Add cream, tarragon, salt and pepper and stir. Simmer until reduced by about half, about 10-15 minutes.

Place asparagus in a serving dish and pour cream sauce over the top. Sprinkle with toasted breadcrumb mixture and extra tarragon if desired.