Spargel mit Sauce Hollandaise (White Asparagus with Hollandaise)
In short: Tender white asparagus cooked in salted, buttered water and served with warm potatoes and homemade hollandaise, the German spring classic. It takes about 1 h in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Medium
- Calories
- 520 kcal
From late April to the end of June, Germans eat white asparagus almost daily. The thick pale spears are peeled, simmered in salted water with a little butter and sugar, and served with new potatoes and hollandaise, often with ham or schnitzel on the side. The season has its own name, Spargelzeit, and restaurants print special menus. Peel thoroughly and cook gently, and the spears turn tender and sweet.
Instructions
- Cut 1 to 2 cm (1/2 to 3/4 inch) off the woody base of each asparagus spear. Peel from just below the tip down to the base, removing all the skin. Keep the peels for stock if you like.
- Boil the potatoes in salted water for 18 to 20 minutes, until tender. Drain and keep warm under a cloth.
- Bring the 2 liters of water to a boil with the 2 teaspoons of salt, the sugar, butter and lemon peel. Add the asparagus, lower the heat and simmer for 10 to 15 minutes, until a spear bends slightly when lifted and a knife slips easily into the base.
- For the hollandaise, set a heatproof bowl over a pan of barely simmering water. Whisk the yolks, water, lemon juice and salt for 4 to 5 minutes, until thick, pale and the whisk leaves trails (about 70°C / 160°F).
- Take the bowl off the heat and whisk in the warm melted butter in a thin stream. If the sauce is too thick, whisk in a teaspoon of warm water. Season with cayenne.
- Drain the asparagus well on a towel. Serve with the potatoes, spoon the hollandaise over and scatter with parsley.
Tips
- Peel generously, because the skin of white asparagus is bitter and stringy. The salt, sugar and butter in the cooking water keep the spears sweet and glossy.
- Cooked ham or schnitzel is the classic accompaniment. The hollandaise uses lightly cooked yolks, so use very fresh eggs and do not serve it to anyone who should avoid them.
Questions and answers
How long do you cook white asparagus?
Medium spears take 10 to 15 minutes in barely simmering water. They are done when a spear bends slightly when lifted and a knife slides easily into the thick end.
Do I need to peel white asparagus?
Yes. The skin is tough and bitter, so peel the whole spear from just below the tip. Green asparagus rarely needs peeling.
Can I make hollandaise ahead?
It is best fresh, but you can keep it for up to 1 hour in a bowl over warm, not hot, water. Do not chill and reheat it, since it splits.
How long does it take to make Spargel mit Sauce Hollandaise (White Asparagus with Hollandaise)?
About 1 h in total: 25 min of preparation and 35 min of cooking.
How many calories are in Spargel mit Sauce Hollandaise (White Asparagus with Hollandaise)?
About 520 kcal per serving, with 11 g of protein, 42 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 42 g |
| Fat | 34 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 450 mg |
Estimated values, calculated from the ingredients.
