The zip of the lemon, the salt of the capers and the tender crisp stalks of white asparagus. It’s time to switch up your usual vanilla version of asparagus. Let’s do it with Lemon White Asparagus Piccata
Piccata will always be an obsession sauce. It’s bright and buttery, velvety on the tongue. Then you get that burst of briny capers with a pleasurable pop in each bite. Who can argue with that? While chicken reigns king of piccata sauce pairings, you haven’t piccata’d until you’ve had it on asparagus.
I mean, I wouldn’t be upset if a big bowl of linguine came smothered in the stuff, but right now we’re giving these stalky vegetables their time in the limelight.
Lemony White Asparagus Piccata
In my opinion, the jury is still out on whether its the lemon, the butter or the capers that make piccata sauce the perfection that it is. Perhaps its the power of all three combined.
Over the summer there was this great opportunity to head out to my first food photography workshop, taught by one of the OGs in the blogging world, Lindsay Ostrom of Pinch of Yum. The experience as a whole was A++ Mayzing. But Minneapolis? Just as good. You can read about the whole trip recap here.
All the girls at the workshop were incredible. The last night we headed to i.e. Italian Eatery – where not only was a delicious bolognese consumed, but this 👇 Lemony White Asparagus Piccata was eaten. Well, not this piccata specifically. The exact recipe was never revealed, but with the first taste of the subtle white asparagus and the burst of buttery acidic lemon it needed to be replicated.
Replicated, then consumed. On repeat. Eaten for lunch (true life it happened.) Or served with Snow Day Bolognese, because sometimes you need to balance the pasta with some veggies. Especially if those veggies are White Asparagus coated in Piccata sauce.
Made in Minutes
A skillet and a handful of ingredients will have you on your way. This velvety sauce starts with our good friend – butter. Butter and minced garlic simmered on low heat. Gosh, why isn’t that a candle scent? You’ll add a touch of flour as a thickening agent for the sauce. Corn starch can be substituted for a gluten free version.
A simmering of white wine, vegetable or chicken stock, and lemon juice to add the guts to this sauce. As the white wine cooks off the sauce will thicken. But it’s the ending touch of butter and final sprinkle of capers where we add the finishing magic. Asparagus like your family has never had before, dished out in no time.
If you air on the side of flair, try a sprinkle of thin, shredded parmesan cheese. Or bust out the microplane and zest fresh lemon with all your best zesting skills. Bam, veggies so good you’ll eat them first because you want to, not because you have to.
Lemony White Asparagus Piccata
Tender yet crisp eye popping white asparagus coated in bright lemon acidity, velvet butteriness and tangy briny capers .
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 to 4 servings
- 1 bunch white asparagus, steamed
- 3 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- 1/2 teaspoon all purpose flour (corn starch can be substituted for gluten free version)
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- 1 tablespoon chicken or vegetable stock
- pinch of salt (about 1/8 teaspoon)
- 1 tablespoon capers, drained
- Trim the bottom ends off the asparagus stalks and steam until just cooked, about 5 to 8 minutes. Asparagus should still have a bit of crunch.
- In a large sauté pan, melt 2 tablespoons of butter over low heat. Add garlic and cook for 2 minutes.
- Whisk in flour, continuing to stir for 1 minute.
- Add white wine, lemon juice, stock, and salt. Stir well, cooking for 3 to 4 minutes until white reduces and sauce thickens. Finish with remaining tablespoon of butter, melting and continually stirring until incorporated into the sauce.
- Add capers and asparagus to the pan and sauté to coat the asparagus evenly. Simmer on low for 1 to 2 minutes until asparagus is tender and easily pierced with a fork. Serve immediately. Optional: Zest fresh lemon over the top of plated asparagus.
Sauce should be thick enough to coat the back of a spoon, but still be runny.