📝 About This Recipe
Known in Germany as 'Spargelzeit,' the arrival of white asparagus marks the true beginning of spring. This dish features the 'Ivory of the Earth,' peeled to perfection and simmered until tender, then draped in a rich, emulsified butter sauce that is both decadent and bright. It is a masterclass in German culinary tradition, celebrating delicate textures and the luxurious marriage of lemon, egg yolk, and clarified butter.
🥗 Ingredients
The Asparagus
- 2 kg White Asparagus (thick stalks, woody ends trimmed)
- 3 liters Water (enough to fully submerge the stalks)
- 1 tablespoon Salt
- 1 teaspoon Sugar (balances the natural bitterness of white asparagus)
- 1 tablespoon Unsalted Butter (for the cooking water)
- 1/2 piece Lemon (sliced into rounds)
Sauce Hollandaise
- 250 grams Unsalted Butter (high quality, to be clarified)
- 3 large Egg Yolks (at room temperature)
- 2 tablespoons Dry White Wine (Riesling or Pinot Blanc preferred)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 pinch Salt (fine sea salt)
- 1 pinch Cayenne Pepper (for a subtle back-heat)
For Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 pinch Nutmeg (freshly grated)
👨🍳 Instructions
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1
Begin by preparing the white asparagus. Unlike green asparagus, white asparagus must be peeled from just below the tip all the way to the base. Use a sharp swivel peeler and be thorough; any remaining skin will be stringy and bitter.
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2
Trim about 1-2 centimeters off the woody bottom ends of the peeled stalks. Ensure all stalks are roughly the same length for even cooking.
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3
In a large, wide pot (or a dedicated asparagus steamer), bring the water, salt, sugar, 1 tablespoon of butter, and lemon slices to a boil.
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4
Once boiling, carefully add the asparagus stalks. Reduce the heat to a simmer and cook for 12-15 minutes. They are done when a knife slides into the base with only slight resistance (al dente).
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5
While the asparagus simmers, prepare the Hollandaise base. Melt the 250g of butter in a small saucepan over low heat. Once melted, skim off the white foam from the top and discard. Carefully pour the clear golden fat into a jug, leaving the milky solids behind. Keep this clarified butter warm.
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6
Set up a bain-marie (water bath) by placing a heat-proof glass or stainless steel bowl over a pot of gently simmering water. Ensure the bottom of the bowl does not touch the water.
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7
In the bowl, whisk together the 3 egg yolks and the white wine. Whisk vigorously and constantly until the mixture becomes pale, thick, and foamy (the 'ribbon' stage).
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8
Slowly, drop by drop at first, begin whisking the warm clarified butter into the egg mixture. Once the emulsion starts to thicken, you can pour the butter in a very thin, steady stream while whisking continuously.
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9
If the sauce becomes too thick, whisk in a teaspoon of warm water or a little more lemon juice to loosen it.
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10
Once all the butter is incorporated and the sauce is velvety, remove from the heat. Season with lemon juice, salt, and a tiny pinch of cayenne pepper.
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11
Remove the cooked asparagus from the water using tongs or a slotted spoon and drain them briefly on a clean kitchen towel to prevent excess water from thinning your sauce.
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12
Plate the warm asparagus stalks, generously ladle the fresh Hollandaise over the middle, and garnish with chopped parsley and a whisper of fresh nutmeg.
💡 Chef's Tips
Always peel white asparagus twice as much as you think you need to; the skin is very fibrous. If your Hollandaise breaks (separates), whisk a fresh egg yolk with a teaspoon of warm water in a clean bowl, then slowly whisk the broken sauce into it. Adding a pinch of sugar to the cooking water is the secret German trick to neutralizing the slight bitterness inherent in white asparagus. Keep your plates warm in the oven before serving, as Hollandaise cools down very quickly. Use the leftover asparagus peels and ends to boil a flavorful base for an asparagus cream soup the next day.
🍽️ Serving Suggestions
Serve with boiled new potatoes (Salzkartoffeln) tossed in butter and parsley. Pair with thin slices of high-quality Black Forest ham or cooked ham (Beinschinken). For a drink, a crisp German Riesling or a Silvaner provides the perfect acidic contrast to the rich sauce. Add a side of soft-boiled eggs or a small veal schnitzel for a more substantial main course. A light green salad with a simple vinaigrette helps cut through the richness of the butter sauce.