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Lemony White Asparagus Piccata

  • Author: Lauren
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 to 4 servings 1x


Tender yet crisp eye-popping white asparagus coated in bright lemon acidity, velvet butteriness, and tangy briny capers.  A veggie side dish that’s anything but boring!


  • 1 bunch white asparagus, steamed
  • 3 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • 1/2 teaspoon all-purpose flour, substitute cornstarch for a gluten-free version
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • 1 tablespoon vegetable stock
  • 1/8 teaspoon salt
  • 1 tablespoon capers, drained


  1. Prep the asparagus.  Trim the bottom ends off the asparagus stalks.  Using a vegetable peeler, peel about 1/2 way to 2/3 of each stalk.  Steam until just cooked, about 5 to 8 minutes.  Asparagus should still have a bit of crunch.
  2. Make the piccata sauce.  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.  Stir in white wine, lemon juice, stock, and salt.  Cook for 3 to 4 minutes, stirring frequently, until the wine reduces and sauce thickens.  Finish with remaining tablespoon of butter, melting and continually stirring until incorporated into the sauce.
  3. Add the 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.  Sprinkle with capers just before asparagus is done cooking with the sauce. Transfer to a plate for serving.


  • Sauce should be thick enough to coat the back of a spoon, but still be runny.
  • Category: side dish
  • Method: sauté
  • Cuisine: italian

Keywords: piccata style vegetables, white asparagus recipes, asparagus piccata, vegetarian piccata recipes

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