Julia Child Asparagus Recipe

Julia Child Asparagus (Asperges au Naturel) prepared the French way produces the freshest, greenest, most appetizing spears. From Mastering the Art of French Cooking (pages 434-441), Julia’s method involves peeling, tying in bundles, and boiling in a large quantity of salted water until tender-crisp. Served with hollandaise, brown butter, or vinaigrette, French asparagus is a revelation.

Julia writes: “We have tested every asparagus cooking method we have heard of, peeled, unpeeled, boiled butts, steamed tips, and can say categorically that the freshest, greenest, and most appetizing asparagus is cooked by the French method.”

I used to just snap asparagus and throw it in a pan. Then I tried Julia’s peeling method. The difference is remarkable: every inch of the spear is tender and edible, the color stays vibrant green, and there’s no woody bite at the bottom. Now I peel every time.

The French secret: Peel the spears deeply, boil in lots of water, eat immediately.

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Why You’ll Love This Recipe

• Tender all the way through: Peeling makes the entire spear edible.
• Vibrant green color: The French method preserves the bright hue.
• Multiple sauce options: Hollandaise, brown butter, or vinaigrette.
• Elegant presentation: Tied bundles served on a white napkin.
• Hot or cold: Works beautifully both ways.

Julia Child Asparagus Ingredients

From Mastering the Art of French Cooking, Vol. 1, pages 434-441. Serves 4-6.

• 2-3 lbs asparagus (6-10 fat spears per person)
• 7-8 quarts water
• 1½ tsp salt per quart of water
• Kitchen string for tying bundles

For Serving Hot:

• Hollandaise, brown butter, or cream sauce

For Serving Cold:

• Vinaigrette or mayonnaise

Snapping vs Cutting vs Peeling

Julia addresses this debate directly:

• Snapping: Hold spear at both ends, bend until it breaks. The asparagus snaps where tough meets tender. Quick but wastes the lower portion.
• Cutting: Trim a fixed amount from the bottom. Risk of either wasting too much or leaving woody parts.
• Peeling (Julia’s choice): Peel the lower portion deeply, making the entire spear edible. “Economical” because you eat the whole thing.
• Julia’s verdict: Peeling wins. The extra few minutes of work means nothing is wasted.

How To Make Julia Child Asparagus

Method 1: Boiling (Julia’s Preferred)

1. Select carefully: Firm, crisp stalks with compact, closed tips.
2. Peel deeply: Hold butt-end up. With a small sharp knife, peel ¹⁄₁₆ inch deep at the butt, gradually shallower toward the tip.
3. Remove scales: Shave off any scales below the tip.
4. Wash and drain.
5. Tie in bundles: About 3½ inches diameter, one string near tip, one near butt.
6. Leave one loose: Use this as your tasting test.
7. Boil in large kettle: 7-8 quarts rapidly boiling salted water.
8. Lay bundles horizontally: Return to boil quickly.
9. Boil slowly 12-15 minutes: Test with a knife in the butt. Spears should bend slightly but not be limp.
10. Eat the loose spear: Best doneness test.
11. Lift carefully: Use two forks under the strings.
12. Drain and serve immediately.

Method 2: Steaming (Alternative)

For those who prefer steaming:

1. Prepare spears as above (peel and tie).
2. Stand bundles upright in an asparagus steamer or tall pot with 2 inches of boiling water.
3. Cover and steam 8-12 minutes. Tips cook in steam, butts cook in water.
4. Test for doneness as above.

Note: Julia finds boiling produces more consistent results, but steaming is a valid alternative.

Why Peel Asparagus?

Julia insists: “Asparagus is peeled not just to remove the skin, but to shave off enough of the tough outer flesh to make just about the whole cooked spear edible. Peeling is therefore economical.”

The thicker stalks especially benefit. What seems wasteful actually makes more of the vegetable usable.

Sauces for Hot Asparagus

• Hollandaise: Classic. Can mix in puréed asparagus.
• Sauce Mousseline: Hollandaise with whipped cream.
• Sauce Maltaise: Hollandaise with orange, delicious with asparagus.
• Beurre au Citron: Brown butter with lemon juice.
• Cream Sauce: Béchamel with cream and lemon juice.

Sauces for Cold Asparagus

• Vinaigrette: French dressing with herbs and mustard.
• Mayonnaise: Can add puréed asparagus or fresh herbs.
• Sauce Ravigote: Vinaigrette with herbs, shallots, and capers.

Recipe Tips

• Large kettle essential: 7-8 quarts minimum. More water means faster return to boil.
• Don’t overcook: Test after 10 minutes. Tender but not limp.
• Drain thoroughly: Wet asparagus dilutes the sauce.
• Fat spears are fine: Julia says they’re easier to peel and just as tender.
• The test spear is key: Always leave one loose for tasting.
• Keeping warm: Cover with napkin, set platter over the cooking pot. Good for 20-30 minutes.

Thick vs Thin Asparagus

Thick spears: More substantial, easier to peel, hold up better. Julia’s preference.

Thin spears: Don’t need peeling, cook faster (5-8 minutes), more delicate.

Both are delicious. Choose based on your preparation and preference.

Make-Ahead Strategy

Peel, tie, and store bundles upright in ½ inch cold water, covered with plastic, refrigerated. Cook just before serving.

For cold asparagus, cook, spread on towels to cool quickly (this stops cooking and preserves color), then refrigerate.

How To Store

• Refrigerator: Cooked and cooled, covered, 2 days. Best for cold preparations.
• Freezer: Not recommended for whole spears.

Nutrition Facts

Per serving (about 8 spears, without sauce):

• Calories: 40 kcal
• Protein: 4g
• Total Fat: 0g
• Carbohydrates: 8g
• Fiber: 4g
• Sugar: 2g
• Sodium: 3mg
• Cholesterol: 0mg

FAQs

Source: Mastering the Art of French Cooking, Vol. 1 by Julia Child, pages 434-441

– Claire