White asparagus - help on cooking

Snap off the end just like a green spear. Thinly peel the stalks to remove the tougher, bitter outside skin, and transfer to a bowl of lemon water so it doesn't brown. Steam it with lemon water if you can, rather than submersing it in water. Take it out of the steamer when it's just tender. Serve it up with a poached egg to dip in, with a bit of melted butter, salt and pepper. This is one lily that doesn't need a lot of gilding. If you prefer, serve up with an herbed hollandaise sauce or a bearnaise sauce if you want.

I use a bit of lemon juice, salt & pepper and roast it. Sprinkle with parmeasan.
Or, You could wrap it bacon and then bake it.

Or a stir fry in a hot wok.

Accidentally put the comment in the thread below about food52 mugs.

Peel, cut in half or thirds, sauté stems first, tops later and shorter time.

Garnish with sour (vinegar, fish sauce or citrus), savoury or fermented sauce to taste.

Forgot to say, white asparagus is a bit tougher than green, so you should definitely trim off the woody ends and take a vegetable peeler to the bottom two thirds or so. Good luck!

This is my favorite Food52 asparagus recipe—I've personally never tried it with white, but I think the delicate sweetness white asparagus brings would be lovely! The medley of garnishes would add great color too: https://food52.com/recipes/4023-absurdly-addictive-asparagus