White asparagus baked, drizzled with wine reduction is the garnish you can use for any meat – white, red, even fish.
White asparagus is a little pricey; it is true. Even when it’s peak season, but we always buy a few times a year, just for diversity. It is easy to cook if you know how to clean it before cooking. White asparagus is much more challenging than his little green brother, but it is possible to cook it the right way.
How to clean the white asparagus
Always cut the ends of the stems, the end part where it is challenging. And then, using a vegetable peeler, start pealing some layers. The outer layer might look good, but when baked, it gets woody. That is why you have to remove more layers.
Baking the white asparagus
Sprinkle some salt and pepper, then add vegetable oil. You can use any oil; we used olive oil. Cook the asparagus stems on a baking sheet for 25 minutes at 200 degrees. It is that simple. You can skip the baking sheet if you don’t want to use it, but it makes cleaning much more manageable.
Prepare the wine reduction
Wine reduction sounds so pretentious, but it is a boiled wine with spices. In a saucepan, add a little bit of coconut oil or other unscented oil and add your condiments. We prepared a mix of raisins and cranberries with sunflower seeds and salt, pepper, and dried oregano. We fried the mixture in the oil for a few minutes, and then we added the red wine. We recommend sweet red wine, but you can use other types of wine.
The wine reduction is ready when the liquid reduces it’s volume to a third. You will get a thick sauce that you can add to your dish.
Pairing white asparagus with red wine reduction
If you decide to make white asparagus with red wine reduction, it’s best to serve it with red meat.