Spargel mit Sauce Hollandaise
“The centerpiece of Germany's springtime Spargelzeit: thick white asparagus gently simmered until tender, served with buttery hollandaise, boiled potatoes, and slices of cured ham. White asparagus is a near-national obsession from April to the feast day of St. John on June 24.”
Where it comes from
White asparagus cultivation and its springtime celebration are deeply rooted in German food culture, the white asparagus season (Spargelzeit) traditionally runs until June 24 and is marked by regional festivals.
On the plate
Tender, faintly sweet spears with a clean vegetal snap, draped in warm, lemony, butter-rich hollandaise. The salty ham and floury potatoes ground the dish in cozy comfort.
How it works
Peeling removes the white asparagus's bitter fibrous skin so it cooks evenly tender, while the hollandaise is a warm emulsion of egg yolk and butter stabilized by gentle, constant whisking.
Variations
With drawn brown butter instead of hollandaise, with smoked salmon, with Wiener Schnitzel, green asparagus version
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓25 min active
How it's made
8 steps · Show ↓- 18 min
Peel the white asparagus thoroughly from just below the tip to the base.
- 23 min
Trim the woody ends and tie the spears into a loose bundle.
- 315 min
Simmer the asparagus in salted water with sugar and a knob of butter until just tender.
- 44 min
Separately, whisk egg yolks with a little water and lemon juice over a gentle water bath.
- 56 min
Slowly drizzle in warm melted butter, whisking constantly until the hollandaise thickens.
- 62 min
Season the sauce with salt, white pepper, and more lemon to taste.
- 715 min
Boil small potatoes until tender and warm thin slices of cured ham.
- 83 min
Drain the asparagus, plate with potatoes and ham, and nap with hollandaise.
