The Other Kind of Asparagus

By • May 23, 2012 • 1 Comment

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We’ve been pretty obsessed with this spring vegetable lately. And for good reason: it’s only available, fresh and at its peak, for a few short months out of the year. But in the flurry of our asparagus addiction, we’ve managed to leave out a key player.

In an effort to be equal opportunity asparagus lovers, today, we’re making a little room for white asparagus. BonAppetit speaks to Austrian chef Kurt Gutenbrunner about the highly-coveted strain, the simple ways he serves it, and his odd additions to the blanching pot.

And if you’re still feeling too loyal to the green kind, Gutenbrunner’s comparison of white asparagus to caviar may help: "I believe that white asparagus is something like foie gras or caviar," Gutenbrunner said. That's enough for us to make some room in the fridge.

Austrian Chef Kurt Gutenbrunner Has Strong Feelings About White Asparagus
from Bon Appetit

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Comments (1)


almost 3 years ago Maedl

What are the flowers on the plate? Some variety of geranium? And is that thyme sprinkled on the asparagus?

I've been eating white asparagus daily--I'm in southern Germany, close to some major asparagus-growing regions. I roast it with a bit of olive oil or butter, salt and pepper, and a hint of garlic. It's so addictive!