If you’ve ever spent a springtime in Germany—or traveled anywhere in Europe around April through June—you might have encountered the country’s beloved tradition of Spargelzeit: the short but glorious white asparagus season. During these few weeks, market stalls overflow with beautiful ivory stalks, and local restaurants craft elaborate menus celebrating this once-a-year treat.

While white asparagus features in plenty of recipes—from simple roasted spears to hearty tarts—one classic dish stands out: the comforting white asparagus cream soup (Spargelsuppe). Traditionally, it’s prepared with a light stock and a little cream, letting the delicate flavor of the asparagus shine. In this modern take, we’re adding a unique twist with black garlic butter, balancing the soup’s subtle sweetness with the savory, almost caramelized complexity of black garlic.

Why White Asparagus?

White asparagus is grown covered in soil, preventing it from photosynthesizing and retaining its pale color. This process lends it a gentler, more delicate flavor than its green counterpart. Some describe white asparagus as having a slight nuttiness and a subtle sweetness that pairs beautifully with creamy sauces, citrus, or—like in our recipe—a rich, umami-packed garnish.

What Is Black Garlic?

If you haven’t cooked with black garlic yet, you’re in for a treat. Black garlic is made by slowly aging whole garlic bulbs under low heat and humidity for several weeks. This process transforms the cloves into soft, black pearls with a sweet-and-savory depth of flavor. Think of it like garlic that’s been caramelized to its essence—no sharp bite, just a mild, tangy, and earthy sweetness. Stirring black garlic into softened butter is a surefire way to add instant gourmet flair to any dish.

Recipe Overview

Ingredients

  • For the Creamy White Asparagus Soup:

    • 2 lb (about 900 g) fresh white asparagus

    • 1 tablespoon olive oil or butter

    • 1 small onion, finely chopped

    • 4 cups (950 ml) vegetable or chicken stock

    • 1 cup (240 ml) heavy cream (or a lighter substitute, if preferred)

    • Salt and freshly ground white pepper, to taste

    • 1 tablespoon lemon juice (optional, but adds brightness)

  • For the Black Garlic Butter:

    • 4 tablespoons (1/2 stick or 60 g) unsalted butter, softened

    • 2-3 cloves of black garlic, finely chopped or mashed into a paste

    • Pinch of salt (if using unsalted butter)

Step-by-Step Instructions

  1. Prepare the Asparagus

    • Rinse the white asparagus well and pat dry.

    • Trim about an inch (2–3 cm) from the bottoms to remove the woody ends.

    • Use a vegetable peeler to peel the spears from just below the tip toward the bottom. White asparagus has a tougher outer layer than green asparagus, so don’t skip this step.

  2. Sauté the Aromatics

    • In a large pot, warm the olive oil or butter over medium heat.

    • Add the chopped onion and sauté until translucent, about 5 minutes.

  3. Cook the Asparagus

    • Cut the asparagus spears into short segments. Reserve a few tips for garnish if you like.

    • Add the asparagus pieces to the pot with the onions and stir for a minute or two.

  4. Add Stock and Simmer

    • Pour in the vegetable or chicken stock, bringing it to a gentle boil.

    • Lower the heat and let the soup simmer for about 15–20 minutes, or until the asparagus is completely tender.

  5. Puree and Enrich

    • Using a stick blender or a stand blender, puree the soup until smooth.

    • Stir in the cream. If you want to add a hint of brightness, include the optional lemon juice at this stage.

    • Season with salt and white pepper to taste. Continue simmering gently for another 5 minutes to marry the flavors.

  6. Make the Black Garlic Butter

    • In a small bowl, combine the softened butter with the finely chopped or mashed black garlic.

    • Mix thoroughly until it forms a smooth, dark swirl. Add a pinch of salt if needed.

  7. Assemble and Serve

    • Ladle the creamy soup into bowls.

    • Top each bowl with a dollop of black garlic butter (or swirl it in for visual contrast). If you reserved any asparagus tips, place them on top for an elegant garnish.

    • Serve immediately while the soup is hot and the butter slowly melts, releasing its unique aroma.

Flavor Profile

White asparagus provides a delicate, velvety flavor that stands up well to the rich cream in the soup. The addition of black garlic butter introduces a sweet-yet-earthy note that complements the asparagus perfectly. The complexity of black garlic, with its subtle tang and hint of molasses-like sweetness, creates a satisfying umami backdrop that elevates this soup from classic to extraordinary.

Tips for Success

  1. Choose Fresh Spears
    Fresh white asparagus should have firm stalks and closed tips. The stalks should squeak when rubbed together—this is a common quality check used by German market shoppers.

  2. Peel Thoroughly
    Unlike green asparagus, white asparagus has a fibrous exterior. Peeling ensures a smooth texture and helps avoid a stringy soup.

  3. Black Garlic Storage
    Keep your black garlic in a cool, dry place or in the refrigerator once opened. It’s more delicate than regular garlic, but its shelf life is surprisingly lengthy if stored correctly.

  4. Adjust Seasonings
    White asparagus has a light flavor, so taste as you go and adjust the seasoning carefully. If you like a sharper zing, a small splash of lemon juice or white wine vinegar can bring out the natural sweetness of the asparagus.

  5. Experiment with Garnishes
    The black garlic butter is a standout, but you can also sprinkle on roasted pine nuts or add microgreens for extra color and texture.

Final Thoughts

Spargelzeit is a treasured culinary season where every white asparagus dish feels like a celebration of spring’s bounty. This Creamy White Asparagus Soup is an elegant, comforting way to showcase these tender stalks, and the black garlic butter finishing touch makes each spoonful feel indulgent. Whether you’re hosting a special dinner party or simply indulging in the season at home, this recipe offers a delectable new take on a beloved classic—one that’s sure to leave your guests intrigued and impressed.

Enjoy the fleeting season while it lasts, and let every sip of this soup remind you of how special spring truly can be!