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Side Dish • Italian

Lemony White Asparagus Piccata Recipe

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!

4.5 from 148 votes
20 mins
Total Time
4
Servings
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Lemony White Asparagus Piccata

How to Make the Best Lemony White Asparagus Piccata

Lemony white asparagus piccata is an elegant yet simple side dish that transforms delicate white asparagus into something truly special. The bright, zesty lemon sauce combined with buttery richness and briny capers creates a sophisticated flavor profile that feels restaurant-quality but comes together in just 20 minutes.

White asparagus, which is sweeter and more tender than its green counterpart, is the star of this dish. The careful preparation—peeling the stalks partway and steaming them until they’re just tender—ensures they maintain that perfect crisp-yet-creamy texture. When combined with the silky piccata sauce, each bite delivers a perfect balance of acidity, butteriness, and a subtle savory punch from the capers.

This vegetable-forward dish pairs beautifully with grilled fish, roasted chicken, or as a light vegetarian entrée. Whether you’re looking to impress dinner guests or elevate your weeknight meal, this lemony white asparagus piccata brings elegance to the table.

Lemony White Asparagus Piccata

Lemony White Asparagus Piccata

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!

4.5 from 148 votes
CourseSide Dish
CuisineItalian
Keywordasparagus piccata, piccata style vegetables, vegetarian piccata recipes, white asparagus recipes
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4 servings
Calories108kcal
AuthorRare Ivy
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Ingredients

Main

Instructions

Prep

  1. Trim the bottom ends off the asparagus stalks. Using a vegetable peeler, peel about ½ way to ⅔ of each stalk. Steam until just cooked, about 5 to 8 minutes. Asparagus should still have a bit of crunch.

Piccata Sauce

  1. In a large sauté pan, melt 2 tablespoons of butter over low heat. Add garlic and cook for 2 minutes.
  2. Whisk in flour, continuing to stir for 1 minute. Stir in white wine, lemon juice, stock, and salt.
  3. 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.

Finishing

  1. 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.
  2. Sprinkle with capers just before asparagus is done cooking with the sauce. Transfer to a plate for serving.
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