Recipe: Pardo-covered white asparagus with green walnut cream

Hello Alexandra,

Asparagus is in stores and I love it which I was wondering if you could give recipes for how to make white asparagus. I know a lot of people think it’s a delicacy but I don’t think I understood it well. Wired and aqueous. thank you In advance!

/ Amelia

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Hi Emilja,

Yes, asparagus comes and the bushy white asparagus is definitely one of the signs of spring. You enjoy it for just under a month, then you have to wait a year for it to appear again.

Traditionally, you eat it with hollandaise sauce. Butter and lemon are good friends of asparagus. What many don’t know is that you have to carefully peel the asparagus all the way to the top. When you boil it next, it should ripen in a long, narrow pot of asparagus so that it stands up and the tops are just above the surface of the water.

Here is a recipe I made many years ago for Sweden’s youngest chef to take charge of young culinary talents. Hence the driving table at the end. You don’t need to wrap it with Charcuterie or bacon if you don’t want to.

Steamed asparagus can be served directly with green walnut cream. If you want to add a bit of caramel flavor, you can put a few drops of browned butter with the spoon. Will be super good!

I hope this inspires you. Happy Easter Holiday!

Asparago bianco al lardo (lardo-coated asparagus with green walnut cream)

4 people

8 white asparagus

8-10 thin slices of lardo (an Italian delicacy) or galali (air-dried pig skin), at least 12-15 cm long

green walnut cream

Just under 0.5 small leeks (about 2 tablespoons finely chopped)

1 click butter

Just under 0.5 deciliters of roasted walnuts

A handful of baby spinach, about 30 grams


1.5 dl of rapeseed oil

1 egg yolk

1 tablespoon lemon juice

Salt and Pepper

Taste with organic lemon peel and lemon juice

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg


Clean the asparagus by cutting 2 cm from the stem and carefully peeling it from top to bottom. Boil salted water with a pinch of sugar and a few slices of organic lemon, preferably in an asparagus pan so that the tops can be steamed, add asparagus and bring to a boil and simmer for 8 minutes. Noticeable! Take time for it to boil, then reduce the heat.

Lay on a clean kitchen towel, pat dry gently and allow to cool slightly, and wrap with Lardo.

Before serving, fry them in a grill pan until they have clear streaks. Spread the sauce on a plate/plate and add asparagus, sprinkle with fine salt and black pepper, serve with the remaining cream of walnut on the side and a few slices of lemon

walnut cream

Finely chop the onion and fry in butter without turning brown. Let the onions cool.

Then make the emulsion

Using a balloon whisk or electric whisk, beat the egg yolks with the oil a little at a time until the mayonnaise is formed, adding the other ingredients. Put aside.

Roast the walnuts in a frying pan.

Put the spinach, onions and nuts in a food processor with a knife and chopper. Stir in the emulsion with a spoon.

Taste with salt, pepper, lemon, juice and peel.

driving schedule

1. Put the water to boil on the stove

2. Chop onions and fry

3. Roasting walnuts

4. Put the nuts, onions and spinach in a food processor, and chop until smooth

5. Clean the asparagus, put in boiling water with salt, lemon and sugar

6. Make emulsifier, turn nuts etc.

7- Remove the asparagus on a towel and wrap it

Mark the plate with flicks of cream and grill the asparagus.

9. Post and have fun!

Time required 15-20 minutes

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