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Pan-fried white asparagus

White asparagus are usually simmered in water. Try something different for a change and pan-fry them. Tastes wonderful with a fresh vinaigrette dressing.

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Pan-fried asparagus

  • EAT ME Witte Asperges product photo
    500 g white asparagus
  • 15 g butter
  • 1 tsp sugar
  • 1 tbsp finely chopped dill
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 5 tbsp olive oil
  • 1 tsp honey
  • 1 tsp mustard
  • 3 cloves of garlic
  • Salt and pepper

Kitchen tools

  • Asparagus pan with basket (optional)
  • Hand blender with bowl

Preparation method

  1. Peel the asparagus with a peeler and trim away the woody lower 3 cm of the spears. Bring a large pan with 3 litres of water to the boil and add the butter, sugar and 1 teaspoon of salt. Place the asparagus in the boiling water, then remove the pan from the heat.
  2. Leave to stand for 4 minutes, then drain on kitchen paper.
  3. In the meanwhile, make the vinaigrette. Combine the dill, parsley, chives, 3 tablespoons of olive oil, honey and mustard in the bowl of the hand blender. Mix to create a smooth vinaigrette. Season with salt and pepper.
  4. Slice the garlic into quarters. Heat the rest of the olive oil in large frying pan. Fry the asparagus and garlic on a high heat for about 5 minutes. Serve the asparagus on a large plate with the fried garlic and drizzle with the vinaigrette.

Tip: Do not peel the asparagus too thin. The peel is fibrous and tastes bitter so make sure you remove it from all around the spears.


Nutrition value per person/bite

225 kcal
1 g
22 g
5 g
5 g
3 g
2 g

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