White Asparagus in Cream

Name: White Asparagus in Cream
Total time: 20 min
Ingredients: 12 large, thick white asparagus spears, tough ends removed and bottom half peeled; 2 tablespoons kosher salt; ½ teaspoon granulated sugar; 4 slices thick-sliced bacon, cut into small pieces; 2 tablespoons butter; 2 medium shallots, peeled and finely diced, about ½ cup; ½ cup dry white wine; ½ cup vegetable stock; 1 cup heavy cream; 2 tablespoons chopped fresh parsley

The Garden & Saucier

White Asparagus in Cream

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The Strategy:

White asparagus is a prized delicacy that requires a gentler hand than its green counterpart. Grown entirely underground to prevent photosynthesis, it possesses a milder, slightly sweeter, and more delicate flavor profile. To honor this exquisite vegetable, we first poach the spears simply in water seasoned with salt and a touch of sugar to coax out their natural sweetness, before enrobing them in a profoundly rich, bacon-laced heavy cream and white wine reduction.

Serves: 4 | Total Time: 20 minutes till it’s ready

Ingredients

Asparagus Prep and Bacon

12 large, thick white asparagus spears, tough ends removed and bottom half peeled
2 tablespoons kosher salt
½ teaspoon granulated sugar
4 slices thick-sliced bacon, cut into small pieces

Cream Sauce Ingredients

2 tablespoons butter
2 medium shallots, peeled and finely diced, about ½ cup
½ cup dry white wine
½ cup vegetable stock
1 cup heavy cream
2 tablespoons chopped fresh parsley

Overhead prep shot of white asparagus, salt, sugar, bacon, butter, shallots, white wine, vegetable stock, cream, and parsley

Instructions

Cook asparagus and bacon

Bring a pot of water to boil. Add the salt and sugar.
Carefully drop the asparagus spears into the pot. Cook until they are tender, just a couple of minutes.
Transfer the spears to a platter, cover with aluminum foil to keep warm.
Fry the bacon in a sauté pan over medium-high heat until golden and crispy, about 5 minutes.
Use a slotted spoon to transfer the bacon pieces to paper towels to drain. Carefully pour out as much of the bacon fat as you can.

Make sauce and serve

Add the butter to the pan and reduce the heat to medium.
Add the shallots and cook until soft, about 2 minutes.
Stir in vegetable stock and wine. Continue stirring, removing any bits from the bottom of the pan, until the liquid has almost completely disappeared.
Reduce the heat to medium.
Stir in the cream, half of the cooked bacon, and the parsley.
Cook until the sauce thickens and coats the back of a spoon, about 5 minutes.
Spoon the sauce over the asparagus. Garnish with the remaining bacon pieces and a bit more parsley.

Extreme close-up action shot spooning rich bacon cream sauce over white asparagus spears

The full recipe lives in the Vault

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The Heart of the Table

When we take the time to prepare a prized ingredient with this level of indulgence, we are actively rejecting the rushed, utilitarian nature of everyday life. Serving something this decadent is a purposeful, loving act that tells our friends they are worth the finest things, encouraging them to linger at the table and luxuriate in the joy of the present moment.

A gorgeous single-view lifestyle photo of freshly prepared White Asparagus in Cream.

Neighborly Grace

THE PRESENTATION: Serve on warm, dark ceramic plates to provide a striking visual contrast against the pale asparagus and cream sauce. Lay three thick spears side-by-side per plate, and spoon the sauce generously over the center, allowing the crispy bacon bits to cascade down the sides.
THE POUR: A classic, dry Riesling or a highly acidic Chenin Blanc. The high acidity and subtle fruit notes of these wines are essential to cut through the heavy cream and smoky bacon fat, refreshing the palate with every sip.
THE VIBE: Opulent and refined. This is a spectacular, show-stopping side dish designed for a formal spring dinner party, demanding to be served alongside a beautifully seared steak or an elegant roasted pork tenderloin.

Chef’s Recommendations

The Steak This Sits Beside: Cast-Iron Steak with Thyme-Garlic Butter Baste
The Rich Finish: Chocolate Silk Pie
The Second Main Option: My Favorite Lemon Chicken
A Wine-Forward Companion: Chianti Cooler

The Estate Table

Build tonight’s menu around this dish.

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White Asparagus in Cream

White Asparagus in Cream

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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