White Asparagus with an Easy Nutmeggy Gravy

The perks of living in Schwetzingen are first having access year-round to its gorgeous gardens of the Schwetzingen palace; and second, to eat lots of asparagus once its season is upon us, as Schwetzingen is famous for the cultivation of this vegetable. Right now we’re in the high season of asparagus, and I’m making the most of it by eating this delicate and delicious produce daily. So keep your eyes open and stay tuned as I will post by and by more of my favorite recipes starring asparagus.

White asparagus with an easy nutmeggy gravy is a staple in our house as soon as the spring asparagus is on the market. The gravy is made with the cooking water from the asparagus, enhancing the overall asparagus flavor of the dish. Nutmeg is the perfect spice accompaniment for asparagus, giving the dish an extra depth and that special something.

I love eating the asparagus with the gravy on its own as a light, elegant meal. But if you’re looking for a more substantial meal, try serving this dish with boiled potatoes or hearty pancakes.

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White Asparagus with an Easy Nutmeggy Gravy

If you need a vegan go-to gravy for white asparagus that is easy and versatile, look no further. Delicious and elegant, with a hint of nutmeg.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings: 2

Ingredients

Metric - US Customary

• 500 g white asparagus peeled and woody ends trimmed
• Parsley leaves for decoration optional

For the Gravy

• 3 tablespoons of rapeseed oil or any other neutral oil
• 3 tablespoons white rice flour
• 500 ml asparagus water water you cooked the asparagus in
• 1 tablespoon white almond butter
• ¼ teaspoon ground turmeric optional, I just like the color it provides the sauce
• ½ teaspoon ground nutmeg
• White pepper
• Salt

Instructions

• Bring a large pot of about 1,5 l salted water to a boil. Reduce the heat, and cook the asparagus in the water over low heat with the lid off for about 10-15 minutes (or until the asparagus is tender, might take less time, check in between with a fork or knife).
• Drain the asparagus well, but keep the cooking water. I had 1 l of cooking water left, but you'll need only 500 ml for this recipe. Let the cooking water cool until lukewarm.
• For the gravy, mix the oil with the rice flour and 3-4 tablespoons of the asparagus water in a pot using a whisk.
• Heat the pan and slowly whisk in the remaining asparagus water. Keep whisking until it starts thickening and has a thick gravy consistency.
• Turn the heat off and mix in the remaining gravy ingredients. Taste test and adjust with salt, pepper or nutmeg if necessary.
• Serve the asparagus with the gravy, topped with parsley leaves (if you're using any).

Notes

Don't throw away the remaining cooking water from the asparagus; use it instead for other dishes, e.g. for an asparagus soup. Alternatively, you can make the double batch of the gravy and use it for other cooked or grilled vegetables, such as zucchini, carrots or potatoes.
You can turn the gravy into a sauce hollandaise by adding lemon juice, a sweetener of your choice, and 2 more tablespoons of almond butter.