📍 Where this dish comes from: Baden (Rhine plain)
Discover the history of this region →
Discover the history of this region →
White asparagus — Bleichspargel — is Germany’s most revered vegetable, worth more per kilo than prime beef in season — a stunning spring starter that honours Germany’s sacred white vegetable. Wrapping the peeled spears in prosciutto before roasting adds a salty, crispy exterior that beautifully contrasts with the tender, slightly sweet interior. A drizzle of browned butter and lemon just before serving brings this to absolute perfection.
What You’ll Need
Servings: 4 servings
Calories: 280kcal
Ingredients
- 600 g white asparagus peeled
- 8 thin slices prosciutto di Parma
- 4 tbsp unsalted butter
- Juice of 1/2 lemon
- 2 tbsp fresh thyme leaves
- 2 tbsp olive oil
- Salt and white pepper
- Freshly grated Parmesan to serve (optional)
Instructions
- Preheat oven to 200°C. Peel asparagus thoroughly from just below the tip.
- Brush asparagus with olive oil. Season with salt, white pepper, and thyme.
- Wrap each spear or bundle in prosciutto, leaving tips exposed.
- Roast 18–22 min until prosciutto is crispy and asparagus is tender.
- Brown butter in small pan until nutty. Add lemon juice. Drizzle over asparagus. Serve.
Nutrition
Serving: 1serving | Calories: 280kcal | Protein: 16g | Fat: 22g | Fiber: 3g
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Health Benefits
- White asparagus contains compounds studied for their potential prebiotic effects on gut bacteria.
- Prosciutto provides zinc and selenium, minerals important for immune function.
- Lemon zest contains d-limonene, a compound studied for its antioxidant properties.