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. If you're vegan or vegetarian (or just trying to eat less meat these days), follow the recipe just leave out the prosciutto. Either way, you won't be disappointed!
Is white asparagus (aka Asparago Bianco di Bassano DOP), better than green or purple asparagus?
Let me be honest about white asparagus -- As we mentioned before, it's considered a delicacy and at least twice as expensive as most green asparagus 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 menu. Beautifully white and sometimes with hints of light pink and lime green, it looks regal on a serving platter that's for sure! It has the tiniest hint of bitterness (in a good way) and it's both tender and delicious. But is the DOP white asparagus a million times better than the green or purple variety? To us, no it's actually not.
There may be lots of people who disagree with us on this and that's ok because everyone's tastebuds are different. To both me and L (who's from northern Italy near where the famous white Bassano DOP asparagus originates from), we agree that although it's excellent and we really love it, it's not actually better. Just a bit different. Don't get me wrong, I won't be turning away any well-cooked variety 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 it fresh 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 it, just substitute the green spears for this recipe.
What makes white asparagus so special?
Like so many other great food discoveries, white asparagus was an accident that was the culmination of a hail storm and ingenuity. Known as "white gold" or "edible ivory" it originates from Bassano del Grappa, Italy during the 1500s (even if some say it first appeared in France in the 1600s). White asparagus is first mentioned in writing and referred to as "noble spears" in a Venetian chronicle in 1534. They were so popular that they were even sold in the famous Rialto market in Venice and served at the Doge's table. So, what makes this famous asparagus white instead of green or purple? Sometime in the early to mid-1500s, Bassano was hit by a major hailstorm that destroyed the traditional (green) asparagus crops. The farmers needed to try and salvage anything they could, so they harvested the part of the asparagus underground that was unaffected by the hail. Much to their surprise, the asparagus was white (because it was never touched by the sun) and it was both tender and tasty. It became an instant hit and the farmers started to cultivate the asparagus underground and Bassano is famous worldwide even today because of this delicacy. This process of cultivating the veggie underground requires more attention and resources to cultivate it making it more costly.
How do I treat white asparagus?
The traditional way to treat white asparagus when cooking it is to wash and trim all but the tips of the spears by peeling them with a vegetable peeler. They get bundling and tied with butcher's twine then cooked for 8-10 minutes standing straight up in a pot of boiling salted water (never allowing the spears to be in contact with the water). This is easier than you think and you can even DIY your own asparagus pot to cook them in. Use a milk-warmer or other tall and "skinny" metal mug or pot plus a couple of chopsticks strategically placed in an "X" shape weaved through the spears to allow them to stand upright while cooking. After this first crucial cooking step, you can do all kinds of tasty things with them or eat them drizzled with a little olive oil. We love them pan-seared to give them a golden brown exterior that's full of extra flavor. We also love adding crispy bits of pork if we're feeling a little extra indulgent. You can always eat the spears the way the people of Bassano do -- serve it with 2 smashed soft boiled eggs per person plus a little salt and freshly cracked black pepper and vinegar.
Let's get started!
Print📖 Recipe
White Asparagus w/Crispy Ham
- Total Time: 20 minutes
- Yield: 2-3 servings depending on the hunger level 1x
- Diet: Gluten Free
Description
Easier and faster than roasted or baked asparagus, this "edible ivory" as it's called in Italy, is the perfect way to cook and enjoy the famous delicacy, white asparagus! With its crunchy, porky twist, it'll have everyone asking for seconds!
Ingredients
- 1 bunch of white asparagus (about 9-10 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
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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 below
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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.
- Prepare the prosciutto. 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 4-5 minutes until it starts to brown. Add the cooked asparagus in a single layer to the hot pan and do not move them again for a few 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 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
White Asparagus w/Crispy Ham recipe step-by-step photos + instructions
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