German White Asparagus Recipe
This German White Asparagus Recipe is prepared with a Hollandaise Sauce and traditionally served with boiled, fried potatoes and ham.
Ingredients for German White Asparagus Recipe:
- 300 g (10.5 oz) of white asparagus (per person)
- ¼ l (8.4 oz) of water
- ¼ l (8.4 oz) of milk
- 4 tablespoons of butter
- 2 wedges spreadable cheese e.g. like The Laughing Cow (optional)
- 2 tablespoons of sour cream
- 1 egg yolk
- 1 splash of lemon juice
- 2 tablespoons of flour
Preparation of Asparagus:
Wash the Asparagus very carefully, so that the tip will not break. Peel the Asparagus with a vegetable peeler starting around the middle of the stem and finishing at the end. Cut the bottom end off the Asparagus.
Place the Asparagus in the boiling water, add 1-2 teaspoons of salt and let it cook for about 15-20 minutes depending on the thickness. Remove and place in a dish and keep warm.
Preparation for Hollandaise Sauce:
Slowly melt the butter. Add the flour to it and mix until smooth. Add ¼ l (8.4 oz) of water from the cooked asparagus along with ¼ l (8.4 oz) of milk. Mix in the cheese wedges and stir until dissolved. While constantly stirring, add the sour cream and the egg yolk. Season it with the lemon juice and salt.
Preparation of Potatoes:
Boil your small potatoes (I used fingerlings) for about 12 minutes. Put them in a colander and rinse under cold water. Peel off the skin off. Melt about 4 tablespoons of butter in a skillet. Place the potatoes in the butter and sauté them evenly on all sides.
When your Asparagus and potatoes are fully cooked, roll some slices of cooked ham or Black Forrest on a serving plate. You are ready to serve. To try the Horseradish Sauce click here, the Creamed Spinach Recipe click here, the Original Frankfurter Green Sauce Recipe click here, and the Mustard Sauce Recipe click here.