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Citrusy-Herbed White Asparagus

Citrusy-Herbed White Asparagus

Lemon olive oil and asparagus are a match you will love

Recipe by: Gabrielle


Wine Pairing:  2018 Gabrielle Collection Rosé D’Été Cabernet Sauvignon,Napa Valley.

PREP TIME: 20 minutes COOKING TIME:10 minutes TOTAL TIME:30 minute


Citrusy-Herb Dressing - Yield 1/3 cup

  • 1 medium clove garlic, peeled and trimmed + pinch of kosher salt
  • 3 Tbsp. GC Napa Valley Natural Lemon Olive Oil
  • 1 Tbsp. rice wine vinegar
  • 1 Tbsp. fresh dill, chopped + a few sprigs for garnish
  • ½ tsp. GC Napa Valley Pink Himalayan Citrus Finishing Salt
  • ¼ tsp. GC Napa Valley Natural Tarragon Pink Peppercorns

Seasoned Toasted Bread Crumbs

  • 3 slices white bread, cut into ½”- 1” pieces, about 1½ cups
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. grapeseed or canola oil
  • ½ tsp. GC Napa Valley Pink Himalayan Citrus Finishing Salt
  • ¼ tsp. GC Napa Valley pepper of your choice

White Asparagus

  • 12 cups water
  • 3 Tbsp. kosher salt
  • 2 lbs. fresh white asparagus or green asparagus



  1. Cut garlic clove lengthwise in half. Turn the clove flat side down on cutting board. Lay the side of a chef’s knife blade on the clove and smash it down with the heel of your hand. Sprinkle garlic with a pinch of kosher salt and chop. Using the side of the knife blade, drag it across the garlic at a slight angle a few times to make it into a paste. In a small bowl, whisk all the dressing ingredients. Let sit at room temperature for at least 15 minutes then taste. Adjust salt and pepper.

Toasted Bread Crumbs

  1. Place the pieces of bread in a food processor. Pulse a few times until the bread resembles coarse crumbs ¼”- ½” pieces. Melt butter and grapeseed oil in a skillet. Add bread pieces, stir to coat, cook and stir until bread is nicely browned and dry. Remove to a plate. Season with Pink Himalayan Citrus Finishing Salt and a GC Napa Valley pepper of your choice.


  1. Bring a large pot with water and salt to a simmer over medium heat. Rinse the white asparagus, then peel from just below the floret to the bottom, removing the thick, bitter skin and any strings. Trim ½”- 1” from the bottom. Place asparagus into the simmering water. Increase the heat to maintain a continuous simmer. Cook until fork tender, but firm when pierced with the tip of a knife, 6-12 minutes, depending on the thickness of the spears. Remove asparagus to a sheet pan with paper towels to drain. While still warm, remove towel from sheet pan, leaving asparagus, then drizzle spears with the Citrusy-Herb Dressing to gently coat. Note: If using green asparagus, reduce the cook time.


On a serving platter, arrange the dressed asparagus in a row or cross-hatched, then sprinkle with seasoned toasted bread crumbs and garnish with dill sprigs. Serve warm or at room temperature. Appetizer option: Serve asparagus with thin slices of smoked salmon and a glass of 2018 Gabrielle Collection Rosé D’Été Cabernet Sauvignon, Napa Valley. 

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