Cooked white asparagus has a bitter aftertaste

Just made some asparagus (white) into a soup, which has a noticable bitter aftertaste. Is there anything I can add that might hide it or at least dull it down?

Many thanks

Peel it. White asparagus must be peeled and missing any of the peel will give you Тeh Bittur Flayvurz.

woof.

It was peeled, a lot, but there is still the bitter taste now its cooked.

I added a little balsamic vinegar when serving and that helped but wondered what else I could do.

Don't be chintzy when peeling, don't use the bottoms (you shouldn't have to cut green or white asparagus; the stalks will snap at the edible point if you bend them), salt (more than for pasta) and butter in the cooking water. That's about it. The only other problem is if your asparagus was old or less than fresh.

woof.

Where did you get your aspargus from? Aspargus time in Germany starts April and ends 21th of June.
Possibly only bitter aspargus survives long transportation.

Add cream

Peel from the pointed end in one smooth motion towards the other end, being careful not to damage the iytsteofurn glands underneath the surface.
Boil for 27 minutes in lightly salted water. Throw away the water, then throw away the asparagus. Go out for some real food and beer.

You should also throw some sugar into the boiling water before cooking the asparagus. Never had bitterness after doing this.

Plus a few drops of lemon juice ...

When cooking asparagus I always add salt, sugar, leman juice and butter in the boiling water and usually does the trick. And make sutre you peel it well and cut off the ends generously (a lot of waste but worth it).

You can use them (and the water/Spargelbrühe) for a delicious Spargelsuppe ...

True.

If you like salty and incredibly bitter fucking soup, then yeah, go ahead. The rest of the civilised world throws that shit out and makes soup only with the edible parts of asparagus.

woof.

For once, and only once mind, I am actually happy to see somebody use a German word. Only an idiot would use bitter, crappy, throwaway parts of a vegetable to make a soup. Very thrifty, and very, very stupid - but of course cost effective, so therefore very German. You should have substituted "delicious" for a krout word too. I would write one here, but the grammar nazis would moan about if I added the right ending to the word word.

Carefully cut and boiled (with a pinch of salt, sugar, butter and a few drops of lemon juice) white German asparagus isn´t bitter ... provided it is prepared and served within 24 hours after it´s cut in the asparagus field.

as someone mentioned above, sugar is the key.

cook asparagus always in loads of water and add two heaped tablespoons of sugar (and some salt)