White Asparagus with Bacon Cream Sauce

Every spring, BigBoy goes on the hunt for white asparagus. It’s naturally delicate and rarely seen, so it’s not just a matter of wanting to eat it—finding it even in spring requires a bit of luck...

White asparagus can be considered the princess of the asparagus world 👸🏼 because it can’t be exposed to sunlight or wind, making it incredibly delicate. It grows entirely underground, and if it accidentally sees the sun, it turns into the green asparagus we usually see. Due to its demanding growth conditions, it’s produced in limited quantities and is typically available only between April and May.

Even during this period, encountering white asparagus isn’t guaranteed. Its limited availability and short shelf life mean that not every supermarket stocks it, so finding white asparagus is as rare as meeting a celebrity—it’s all about luck!

Due to its natural elegance, white asparagus has a tender and smooth texture (especially the core) and a particularly rich asparagus flavor. Simply blanching or lightly pan-frying it is already delicious. This time, adding a creamy bacon sauce gives it an extra savory touch!

BIGBOY TIPS✨

📌If you can’t find white asparagus, you can use green asparagus as a substitute in the same recipe.

📌If maitake mushrooms aren’t available, you can use regular mushrooms instead.

Ingredients

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Basic Ingredients

White Asparagus*	250g /12 spears
Bacon	3 slices
Salt	1 pinch
*(can be substituted by green asparagus)

Cream sauce

Unsalted Butter	10g
Garlic	2 cloves
Maitake Mushroom	80g
White Wine	150ml
Heavy Cream	​100ml
Plain Flour	​1 tsp
Salt	1 pinch

Steps

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1. Minced the garlic; roughly chop the maitake mushrooms; wash the white asparagus and trim off the bottom part, about two fingers' width.

2. Without adding oil, cook the bacon over medium-low heat until crispy (about 4 minutes per side).

3. After cooking the bacon until crispy, let it cool, then chop it into small pieces and set aside.

4. Using the same skillet over medium heat, add the white asparagus and cook in the bacon fat until the surface is golden brown, adding a pinch of salt for seasoning.

5. Over medium heat, add the butter and garlic, and sauté until fragrant.

6. Add the maitake mushrooms and flour, and cook until there are no more flour granules.

7. First add the white wine and mix well, then add the light cream and a pinch of salt, and cook until thickened before turning off the heat.

8. Arrange the white asparagus on a plate, drizzle with the mushroom cream sauce, and sprinkle with the chopped bacon. If you have any herbs, feel free to add some for extra flavour!