White Italian asparagus is considered a delicacy, and if you're looking for an easy and delicious way to highlight this spring and early summer veggie, this recipe is a good place to start.
The spears are perfectly cooked using the traditional Italian method before taking a little detour in a pan with olive oil and bits of crispy prosciutto cotto. And bonus, it's just as tasty eaten piping hot or served at room temperature, which makes it a great side dish for entertaining.
What is White Asparagus?
White asparagus is the same plant as green asparagus, but it's grown entirely underground, shielded from sunlight. Farmers pile large mounds of soil over the rows to keep the stalks buried as they grow.
It's a labor-intensive process because asparagus can shoot up several inches overnight, so the mounds need constant attention to prevent any sunlight from reaching the tips.
The moment light touches the stalk, photosynthesis kicks in, chlorophyll develops, and it starts turning green. All that extra work is why white asparagus costs more than green, but the result is a milder, slightly sweeter, more delicate flavor with tender stalks that need to be peeled before cooking. And it all began as an accident!
Why is White Asparagus So Special?
In Italy and across Europe, white asparagus is known as "white gold" or "edible ivory," and it commands a premium price because growing it underground requires significantly more labor and attention than green asparagus.
The story behind it is one of my favorites. In the early 1500s, a devastating hailstorm in Bassano del Grappa destroyed the green asparagus crops. Desperate to salvage something, local farmers dug up the underground portions that the hail never touched.
The asparagus was white, tender, and delicious. It became an instant sensation. The first written record appears in a Venetian chronicle from 1534, where they're called "noble spears," and they were sold at the Rialto market in Venice and served at the Doge's table. Bassano has been famous for white asparagus ever since.
White asparagus season runs roughly from mid-March through early June, and here in the Veneto, it's practically a holiday in itself. This year, in 2026, they've had their earliest ever harvest after having watered the plants with warm water, along with warmer-than-normal temperatures we've had this year.
Is White Asparagus Better Than Green Asparagus (or Purple Asparagus)?
Let me be honest about white asparagus. Yes, it's delicious. But it's also at least twice as expensive as green asparagus (or purple) available in the same period. This veggie is highly prized and sought after while it's in season and highlighted on just about every local restaurant menu.
Beautifully white and sometimes with hints of light pink and lime green, it looks regal on a serving platter to be sure. It can often have the tiniest hint of bitterness (in a good way), and it's both tender and delicious.
But is DOP white asparagus a million times better than the green or purple variety? It depends on the quality you're buying! That may seem like a copout answer, but it's true.
There are lots of people who believe white asparagus is the best. Both Luca and I (who's from the Veneto region near where the famous white asparagus originates from) agree that although it's excellent and we really love it, it's not actually better, per se. And we do try to eat as much of it while in season as we can.
We love all kinds of fresh asparagus, no matter the color! It's great to have the white variety a few times each season, but our go-to asparagus choice is pretty much always green (and purple if we want to use it raw and peeled or sliced in a salad).
If you've never had white asparagus, give it a try, but if you don't live in an area where you have access to high-quality white asparagus and it costs the same as your firstborn, just substitute the green spears for this recipe.
White Asparagus with Crispy Prosciutto Cotto Ingredients
This is a very simple recipe with even simpler ingredients. Look for white asparagus at your local farmer's market or in specialty grocery stores in the Spring or substitute green or purple fresh asparagus.
- fresh white asparagus spears
- prosciutto cotto (Italian cooked ham) or pancetta
- extra virgin olive oil
- Grana Padano or Parmigiano Reggiano cheese
- salt
- freshly cracked black pepper
How to Cook White Asparagus
Step 1. Clean and peel the asparagus. Start by washing and peeling the spears from just below the tip down to the base using a vegetable peeler. Unlike green asparagus, white asparagus has a tough, fibrous outer skin that must be removed, or it will be unpleasant to eat.
Step 2. Cook the asparagus. The traditional cooking method is to bundle the peeled spears with butcher's twine and stand them upright in a tall pot of boiling salted water for 8 to 10 minutes. The tips should never touch the water. They steam gently while the thicker bases cook through.
You don't need a fancy asparagus pot for this either. A milk warmer, a tall skinny metal mug, or any narrow pot works great. Weave a couple of chopsticks through the bundle in an "X" shape to keep the spears standing upright.
Step 3. Decide how to serve them. Once they're cooked, the options are wide open. Drizzle them with good olive oil and serve as-is, or pan-sear them for a golden brown exterior that adds another layer of flavor.
We love adding crispy bits of pork when we're feeling indulgent. Or serve them the way they do in Bassano: two smashed soft-boiled eggs per person, a pinch of salt, freshly cracked black pepper, and a splash of vinegar. Simple, traditional, and perfect.
Or, drizzle this homemade asparagus béchamel over the tops for a double asparagus experience!
More Easy Asparagus Recipes
If you love asparagus as much as we do, here are a few recipes to highlight this Spring vegetable to get the most out of it!
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White Asparagus with Crispy Ham (Asparagi Bianchi Di Bassano)
- Total Time: 20 minutes
- Yield: 2-3 servings depending on the hunger level
- Diet: Gluten Free
Description
White asparagus with crispy ham is faster than roasting and just as impressive. Pan-seared until golden, these tender "edible ivory" spears are finished with shatteringly crispy bits of Italian ham for a salty, porky crunch in every bite. It's the simplest way to enjoy this famous Italian spring delicacy, and it'll have everyone asking for seconds.
Ingredients
- 1 bunch of white asparagus (about 10 spears)
- 1 ounce prosciutto cotto or pancetta, thinly sliced (30g)
- ½-1 tablespoon olive oil (7-14g)
- Grana Padano cheese or Parmigiano Reggiano, freshly grated (*for sprinkling over tops of cooked asparagus)
- salt and freshly cracked black pepper to taste
Get Recipe Ingredients
Instructions
- Prepare the asparagus. Wash the asparagus and peel each stalk with a vegetable peeler from the bottom to the top, leaving the tips untouched and unpeeled. Wrap the bundle of asparagus with butcher's twine to secure them and allow them to stand upright. Place two chopsticks or skewers strategically in between the tied asparagus to create an "X" shape that will rest on the sides of the pot and help keep the bundle from falling over during cooking time.*See photos in the main post.
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Cook the asparagus. In an asparagus pot (or another narrow and tall pot), fill it ⅔ full with lightly salted water and bring to a boil. Add the bundled asparagus and cook for 10 minutes, never allowing the tips to come into contact with the water. When finished cooking, remove from the water, cut the butcher's twine off, and set aside while you prepare the prosciutto.
- Cook the prosciutto cotto (ham). While the asparagus is cooking, heat a cast-iron or other heavy-bottomed skillet to medium-high heat and add the olive oil and prosciutto cotto and cook 4 minutes until it starts to brown. Remove the ham from the skillet to a plate. Add the cooked asparagus in a single layer to the hot pan and do not move them again for 2-3 minutes until the spears begin to brown on the first side. Sprinkle with salt and pepper and turn them over to brown on the other side. Once both sides are nicely browned, remove them from the heat, sprinkle with the ham and grated cheese, and serve immediately. Enjoy!
Notes
- How to time the cooking perfectly. The asparagus will continue cooking once you've removed it from the boiling water, so in order to make sure it doesn't overcook be sure to start cooking the prosciutto during the last 5 minutes of asparagus cooking time, strain, and remove them straight to the hot skillet from the boiling water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 5 spears
- Calories: 94
- Sugar: 2g
- Sodium: 325mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2.2g
- Protein: 7g
- Cholesterol: 18mg
White Asparagus w/Crispy Ham recipe step-by-step photos + instructions
Kelly Leding says
The perfect way to get the most out of this favorite Italian white asparagus.