Spargel mit Hollandaise (White Asparagus with Hollandaise Sauce)
Why this recipe works
- Classic seasonal preparation: Gentle simmering keeps white asparagus tender without losing its clean, delicate flavour.
- Glossy hollandaise: Warm melted butter is whisked gradually into thickened egg yolks to create a smooth, rich emulsion.
- Balanced richness: Lemon juice and white wine vinegar cut through the butter, keeping the sauce bright rather than heavy.
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Timing notes
- Serve immediately: Hollandaise is at its best warm and freshly whisked, so bring the asparagus and sauce together just before serving.
- Work in parallel: Start the hollandaise while the asparagus simmers so both components are ready at the same time.
Texture tips
- For a silkier sauce: Drizzle the warm butter in slowly while whisking constantly; adding it too quickly can make the emulsion unstable.
- Keep the heat gentle: Aim to keep the hollandaise around 60–65°C (140–150°F); too much heat can scramble the yolks.
Ingredient notes
- Choose firm white asparagus: Look for firm, fresh spears with tight tips, as limp asparagus can cook unevenly and taste flat.
- Peel thoroughly: White asparagus has a fibrous outer layer, so peel from just below the tip downwards and trim the woody ends.
Authenticity notes
- German asparagus season: White asparagus is closely associated with German spring cooking, where it is often served simply to highlight its mild, delicate flavour.
- Traditional partners: Alongside hollandaise, boiled potatoes or cured ham are common accompaniments when serving it as a fuller meal.
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Ingredients
Instructions
- Peel the white asparagus from just below the tip downwards, then trim off the woody ends. Put the butter in a small saucepan and melt it over low heat until fully liquid, then keep it warm.
- Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt. Add the asparagus and simmer gently for 10 to 15 minutes, until a knife tip slides in with slight resistance. Lift out carefully and drain well.
- While the asparagus cooks, set a saucepan with a few centimetres of water over a low simmer. In a heatproof bowl, whisk the egg yolks with the white wine vinegar and 1 tbsp lemon juice until combined, then set the bowl over the simmering water.
- Whisk constantly until the yolks become pale and thick enough to leave ribbons, keeping the mixture warm but not hot. Slowly drizzle in the warm melted butter while whisking, until the sauce is glossy and thick; aim to keep it around 60 to 65°C (140 to 150°F). If it thickens too much, whisk in a few drops of warm water from the pan beneath.
- Season the hollandaise with the remaining fine sea salt, the white pepper, and more lemon juice to taste. Serve the asparagus straight away with the warm hollandaise spooned over the top.
Recipe notes
Tips
- Keep the water under the bowl at a gentle simmer; if it boils hard, the yolks can scramble.
- If the hollandaise splits, take it off the heat and whisk vigorously; a teaspoon of warm water can help bring it back together.
- Food safety: hollandaise contains lightly cooked egg yolks, so it is best avoided by pregnant people, young children, older adults, and anyone with a weakened immune system.
Substitutions
- Replace white wine vinegar with the same amount of lemon juice for a softer, more purely citrus finish.
- Replace white pepper with black pepper for a more robust pepper note and visible speckle.
Storage
- Refrigerate up to 1 days
- Asparagus keeps well chilled in a sealed container for up to 1 day. Hollandaise is best made fresh; if you must store it, chill promptly and reheat very gently over a warm water bath, whisking constantly, until just warm.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (35min active)
- Difficulty: Medium
- Cuisine: German
-
Allergens:
Eggs Milk
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