Celebrate the spring season with the emergence of the delicate and almost luminous white asparagus. There is no better accompaniment than the ever so creamy Persian fetta in fragrant chilli oil. The combination is out of this world!
Why I Love White Asparagus Salad with Persian Fetta with Chilli
There are so many reasons I am in love with this recipe.
The first being white asparagus is in season! Hooray! Unlike white asparagus country like Germany, The Netherlands, France and Switzerland where they are in abundance, it’s not so easy to find in Australia.
I was in Munich during spring and it was white asparagus season. Market stands would be erected in the middle of the square with mountains of delicate, almost translucent white asparagus.
I had never seen so many in one given time and I was envious at how affordable it was. Still on the expensive side but certainly nowhere as costly as they are in Australia.
Passers by would stop and grab a big bunch to take home for their mid-week dinners as they enjoyed their annual haul.
So, when I saw white asparagus at our lovely grocer, I simply couldn’t resist. I had no idea what I was going to make as yet but I knew I’d figure it out soon enough.
The second thing I love about this recipe is that it’s a different white asparagus recipe. If you’re not familiar with its tradition, white asparagus has quite a strict code of preparation and in turn a set number of very traditional recipes.
The most popular ways to eat it would be with hollandaise sauce, decadent brown butter, eggs, ham, smoked salmon, boiled potatoes and/or cheese.
I was so done looking at these concoctions and I was surprised there was not more variety in white asparagus recipes. As always, I’m sure there are traditions to be followed but we’re here to create and be inventive. White asparagus shouldn’t have to be pigeonholed to a handful of recipes only.
The third reason I am loving this recipe is the discovery of the Yarra Valley Cheese Persian Fetta with Chilli. O M G (as Phen would always type when she’s excited!). I personally have eaten their Persian fetta over the years and they have consistently delivered an ultra-creamy and flavoursome fetta.
This Persian fetta with chilli however takes Persian fetta to the next level. This is handcrafted cows’ milk cheese marinated in chilli oil. I always have chilli oil in my pantry. Why I have never thought to just drizzle some over the Persian fetta is beyond me!
What is White Asparagus?
White asparagus is the same as the normal everyday green asparagus but is grown in the absence of light. White asparagus is grown under soil or is covered so that it blocks out the sun.
This in turn prevents photosynthesis from occurring which then stops the development of chlorophyll. Chlorophyll is what makes plants turn green.
What Does White Asparagus Taste Like?
While it has been proven that white asparagus is the same as green asparagus, there is a taste difference between the 2. It is a bit milder and more tender with the distinctive difference being that they are slightly bitter.
When is White Asparagus in Season?
White asparagus has a very short season and only available in the springtime. No better way to celebrate the end of winter!
In Germany, where it is most popular, they are available from mid-April until June 24, St. John the Baptist Day. Yes, it ends on that specific day!
Why is White Asparagus So Expensive?
The price of white asparagus isn’t exactly cheap and even more so in Australia as it’s not grown in abundance. Growing this plant is back breaking work as believe it or not, they can grow a few inches in a day!
This means that they have to constantly keep an eye on them so they don’t poke through the mulch and covers. Once they hit the sunlight, their tips will start to colour and will be deemed as inferior.
The harvesting of white asparagus is labour intensive as it is done by hand. No machine is available to pull them out of the soil without potentially breaking them as they are so delicate. The farmers have a special knife they use to pry them out of the soil.
How to Prepare White Asparagus?
The bitter part of the white asparagus is the skin hence they have to be peeled prior to eating. It is also quite stringy and unpleasant to eat. Start peeling from the bottom of the tip or spear and all the way down.
Unlike green asparagus where you snap off the woody ends, these precious white asparagus ends are simply cut off. About 1-2 cm will suffice.
The most popular way of cooking it would be to boil them, anywhere between 10 to 15 minutes. Although I have seen some say even up to 30 minutes! Steaming, roasting and grilling them are also popular methods.
How to Make White Asparagus Salad with Persian Fetta with Chilli
Take out 3 blocks of Yarra Valley Cheese (YVC) Persian Fetta with Chilli and leave out at room temperature while you prepare the rest of the salad.
Allowing the Persian fetta to warm up at room temperature will make it easier for us to spread it on the plate.
Lay white asparagus flat on a chopping board. From the bottom of the tip, peel all the way down the stalk. Cut off the end around 1 cm. Then cut diagonally into 4-5 pieces. Keep the tips to one side.
Bring a medium saucepan of water to the boil. Except for the tips, add the white asparagus for 10 minutes. With 4 minutes to go, add the tips into the boiling water. Remove, run under cold water and set aside to dry on paper towels.
Cut the yellow squash into quarters.
Bring a small saucepan of water to the boil. Add yellow squash and peas and boil for 3 minutes. Remove, run under cold water and set aside to dry on paper towels.
Pick out a few nice flat leaf parsley leaves for garnish and set aside. Then chop the rest to yield ⅓ cup.
In a small fry pan, dry toast pine nuts for 1-2 minutes or until golden brown. Set aside to cool down.
How To Assemble The Salad
Remove about 6 of the best-looking white asparagus tips and set aside for garnish.
In a medium sized mixing bowl, add the remaining white asparagus, chopped parsley, yellow squash, peas, 1 tbsp of pine nuts, 2 tbsp of the YVC Persian Fetta with Chilli oil marinate and some salt and pepper to taste. Gently toss until well combined.
On a plate, smear the 3 blocks of the room temperature YVC Persian Fetta with Chilli on one side of the plate. Cover only a small area.
Add the tossed salad to the other side of plate without covering the fetta.
Crumble 2 additional blocks (cold from the fridge) on top of the salad. We prefer this cold from the fridge as it remains crumbly and easier to scatter on top of the salad before it becomes too warm.
Tuck the nice-looking white asparagus tips around the salad.
Sprinkle the rest of the pine nuts on top and garnish with the nice-looking parsley leaves.
Drizzle another 2 tsp of YVC Persian Fetta with Chilli oil marinate on top.
Serve the rest of the YVC Persian Fetta with Chilli in a bowl on the side for those who would like more.
Serve.
The delicate flavours of the white asparagus are so well matched with equally tender yellow squash and the massive, punchy flavours of the YVC Persian Fetta with Chilli.
The oil is incredibly fragrant and shouldn’t be dismissed as just the marinate but rather a flavour enhancer. This was a truly satisfying springtime salad recipe!
That’s all!
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White Asparagus Salad with Persian Fetta with Chilli
Ingredients
- 180 g Yarra Valley Cheese Persian Fetta with Chilli
- 16 asparagus, white
- 4 yellow squash, patty pan
- 125 g peas
- ⅓ cup flat leaf parsley, chopped
- 2 tbsp pine nuts, toasted
Click on the toggle below for conversion to US Cooking Units.
Instructions
Salad
- Take out 3 blocks of Yarra Valley Cheese (YVC) Persian Fetta with Chilli and leave out at room temperature while you prepare the rest of the salad.
- Lay white asparagus flat on a chopping board. From the bottom of the tip, peel all the way down the stalk. Cut off the end around 1 cm. Then cut diagonally into 4-5 pieces. Keep the tips to one side.
- Bring a medium saucepan of water to the boil. Except for the tips, add the white asparagus for 10 minutes. With 4 minutes to go, add the tips into the boiling water. Remove, run under cold water and set aside to dry on paper towels.
- Cut the yellow squash into quarters.
- Bring a small saucepan of water to the boil. Add yellow squash and peas and boil for 3 minutes. Remove, run under cold water and set aside to dry on paper towels.
- Pick out a few nice flat leaf parsley leaves for garnish and set aside. Then chop the rest to yield ⅓ cup.
- In a small fry pan, dry toast pine nuts for 1-2 minutes or until golden brown. Set aside to cool down.
Assembly
- Remove about 6 of the best-looking white asparagus tips and set aside for garnish.
- In a medium sized mixing bowl, add the remaining white asparagus, chopped parsley, yellow squash, peas, 1 tbsp of pine nuts, 2 tbsp of the YVC Persian Fetta with Chilli oil marinate and some salt and pepper to taste. Gently toss until well combined.
- On a plate, smear the 3 blocks of the room temperature YVC Persian Fetta with Chilli on one side of the plate. Cover only a small area.
- Add the tossed salad to the other side of plate without covering the fetta.
- Crumble 2 additional blocks (cold from the fridge) on top of the salad.
- Tuck the nice-looking white asparagus tips around the salad.
- Sprinkle the rest of the pine nuts on top and garnish with the nice-looking parsley leaves.
- Drizzle another 2 tsp of YVC Persian Fetta with Chilli oil marinate on top.
- Serve the rest of the YVC Persian Fetta with Chilli in a bowl on the side for those who would like more.
- Serve.
Equipment
Notes
- 3 blocks of the YVC Persian Fetta with Chilli is taken out at the start of the process so that it will soften and is easier to smear on the plate. The additional 2 blocks used to crumble on top of the salad towards the end is preferred cold so that it crumbles better and fluffier as otherwise it will become too soft when it’s too warm.
- If white asparagus is not in season, just use the green asparagus. Don’t use the white asparagus from the can or jar.
- The tips of the white asparagus is cooked for a shorter period of time as it doesn’t require as much cooking time as the rest of the stalk. If cooked or too long it would become too soft.
- You can substitute yellow squash with a small zucchini or courgette.
- You can use almonds, pistachios or pecans instead of pine nuts. Just make sure they are lightly toasted too to release those lovely aromas.
- Frozen or fresh peas can be used for this recipe.
Nutrition
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