White Asparagus Tonnato mit Caperberries

Tonnato is a rich Italian velvety tuna sauce that is traditionally poured over finely sliced, lightly poached or roasted veal (Vitello Tonnato). Here I am using white asparagus instead. It’s gluten free, keto-friendly and so delicious! There are many versions of this classic condiment, with fresh egg yolks, hard-boiled eggs, no eggs, with mayonnaise, yoghurt or sour cream. Pick what you like the most.
Caperberries are not the same thing as capers. They are the berries that develop after the caper buds have bloomed. Caperberries are much larger, about the size of a cocktail olive, and make good substitutes for green olives. Caperberies are pickled with their stems on, and have a milder taste and crunchier texture.

	Tonnato Tuna Sauce
750 g White asparagus 2 tsp Salt ½ tbsp Butter ½ tsp Lemon juice Caperberries 1 tbsp Finely chopped parsley Baby arugula, optional	1 tin Tuna packed in olive oil (drained weight 160-180 g) 150 g Crème fraîche 1 tbsp Lemon juice 2 Garlic cloves 2 tbsp Olive oil from the tuna tin Salt and black pepper to taste

Wash the white asparagus and peel generously and cut off the woody ends.
Place the salt and butter in a large saucepan with plenty of water. Bring the water to the boil, add lemon juice (helps the asparagus retains its white colour during cooking) and the asparagus, bring to the boil briefly and then reduce the heat. Leave to simmer over a low heat for 10-15 minutes, depending on the thickness of the spears. Remove and drain well.
For the sauce, blend the tuna, crème fraîche , lemon juice and garlic until very smooth. Taste and season.
Spoon some sauce on the plate, top with white asparagus, garnish with caper berries, parsley and arugula if using.

25 comments:

David M. Gascoigne, 4/4/25 12:41: I don’t think I have ever eaten white asparagus. Perhaps it’s time!
ellie 4/4/25 13:03: Looks beautiful💛💛💛💛Happy weekend!
DEZMOND 4/4/25 13:04: When are you starting Easter festival at your blog this year? It is interesting that this jahre, both Catholic and Orthodox Easter are on the same Sunday.
Caitlin'nMegan 4/4/25 13:04: So inviting..but the tuna puts me off..still, I am sure I would enjoy this one. Thanks so much for the recipe 🧡🧡🧡🧡🧡
JUdee 4/4/25 13:07: I have never seen white asparagus in the markets here. I will have to ask about that. Your recipe looks wonderful.
Lola Martínez 4/4/25 13:17: No soy muy de espárragos blancos, prefiero los trigueros, pero esa salsa me ha gustado mucho.
Tom 4/4/25 13:22: ...Angie, this looks mighty good!
My name is Erika. 4/4/25 13:41: White asparagus makes a beautiful veggie.
eileeninmd 4/4/25 16:52: Looks yummy, I like asparagus. Take care, enjoy your day and happy weekend!
Cocoa and Lavender 4/4/25 17:31: Nice adaptation on the traditional!
David 4/4/25 18:19: Hi Angie, White asparagus is hard to find here but I think that our more upscale grocers may have it. I can't eat green veggies...but can I get around that by eating white asparagus. Like tuna, love capers and love asparagus...never heard of tonnato sauce. Looks like a great combination! Take Care, Big Daddy Dave
Christine 4/4/25 18:19: Yummy
Bill 4/4/25 19:09: Looks great.
Pam 4/4/25 21:07: You always make white asparagus look pretty & tasty.
Ananka 4/4/25 23:33: Looks good, I really need to try white asparagus :-D
Brian's Home Blog 5/4/25 00:23: I've not had the white asparagus either but I really should try it. That sounds terrific!
J.P. Alexander 5/4/25 00:41: Gracias por la receta. Te mando un beso.
tigerfish 5/4/25 01:05: Learning so much about ingredients here again - caperberries and tonnato.
Anonymous 5/4/25 06:36: This looks so appealing. Another recipe to save for when we are in Europe.
Tandy (Lavender and Lime) https://tandysinclair.com
Margaret D 5/4/25 07:23: I've never seen white asparagus, yet it's grown on our Island, Tasmania, they grow several European varieties apparently.
Grace 5/4/25 10:06: Sencillamente deliciosa y fácil de realizar.
Muy bonito fin de semana querida Angie!
Gracias siempre!
JoAnna 5/4/25 10:30: Hello my dear, what a beautiful dish! It's definitely delicious. Greetings, hugs!
Eva Taylor 5/4/25 17:54: White asparagus is so European, I hardy ever see it in our grocery stores in Toronto, even though we have several vibrant European communities. I just love the sauce, we first had it at celebrity chef David Rocco's bar over beef, it was surprisingly delicious.
Frank 6/4/25 18:13: How glorious. White asparagus are exquisite and tonnato sauce makes almost anything taste more delicious still.
sherry 7/4/25 04:58: I don't think i've ever eaten white asparagus either. Not sure how easy it is to get here but this sounds so good!

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