This creamy baked dish uses the more unusual white asparagus. Some people say the flavour is stronger and better than the green variety.


  • 1 bunch of white asparagus

  • 240 ml of double cream

  • 2 cloves of garlic, chopped

  • Herb crumbs

  • Handful of broken stale white bread/ sour dough

  • 4 tbsp picked parsley

  • 4 tbsp picked tarragon

  • 4 tbsp picked chervil

  • 4 tbsp picked young soft thyme

  • Salt and pepper


  • 1.

    Place the cream and the 2 cloves or garlic into a small pot and reduce by ½. Season with salt and pepper. Prepare the crumbs by blitzing the crumbs and herbs together in a food processor until you get a fine very green crumb mix. Clean and trim the asparagus and blanch.

  • 2.

    Place the asparagus into a ceramic dish and pour over the cream. Liberally scatter the herb crumbs over the top of the asparagus and then place into a hot oven (200c) for 5 minutes until the crumbs are crispy and the cream bubbling (put under a grill if you want the crumbs crispier) and serve straight away.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 488kj
  • Fat Total 45g
  • Saturated Fat 28g
  • Protein 8g
  • Carbohydrate 18g
  • Sugar 6g
  • Sodium 641mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings