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Spargel mit Sauce Hollandaise

Serves 4 to 6 Appetizer vegetarian, Appetizers

Spargel mit Sauce Hollandaise

Spargel mit Sauce Hollandaise graces April tables across Germany, marking the much-anticipated asparagus season. This home-cooked classic celebrates white asparagus, cherished for its tender sweetness. Prepared with care, it captures the essence of spring, drawing families together to savor its delicate flavors. The sauce, rich with butter and the brightness of lemon juice, elevates each spear to a simple yet luxurious delight.

The dish should be a harmonious blend of flavors and textures—the tender asparagus contrasted with the silky, buttery hollandaise. A subtle hint of lemon balances the richness, while a pinch of sugar enhances the natural sweetness of the asparagus. Boiled potatoes accompany, absorbing the sauce and completing the meal with comforting warmth.

Ingredients

  • 1 kgwhite asparagus — peeled
  • 3egg yolks
  • 150 gbutter — melted
  • 1 tbsplemon juice
  • 1 pinchsugar
  • boiled potatoes — to serve
  • to tastefine sea salt
  • to tastewhite pepper

Method

  1. Begin by peeling 1 kg of white asparagus. Hold each spear flat on a cutting board and use a vegetable peeler to remove the outer layer, starting just below the tip and moving towards the base. Trim about 1-2 cm from the bottom of each spear to remove any woody ends. This ensures the asparagus cooks evenly and becomes tender.
  2. Prepare the hollandaise sauce by first clarifying 150 g of butter. Melt the butter in a small saucepan over low heat, allowing the milk solids to separate and settle at the bottom. Carefully pour the clear liquid into a bowl, leaving the solids behind. This clarified butter will give the sauce a smooth texture.
  3. In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of lemon juice, and a pinch of sugar. Place the bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Whisk continuously until the mixture thickens and becomes pale, forming ribbons when the whisk is lifted.
  4. Slowly drizzle the clarified butter into the egg mixture while whisking vigorously. Continue whisking until the sauce is thick and glossy. Season with fine sea salt and white pepper to taste. The sauce should have a rich, buttery flavor with a hint of lemon.
  5. Bring a large pot of salted water to a boil. Add the prepared asparagus and a pinch of sugar to the pot. Boil the asparagus until it is tender and can be easily pierced with a fork, which should take about 8-10 minutes. The spears should remain firm yet tender, with a bright white color.
  6. Drain the asparagus and arrange it on a serving platter. Pour the warm hollandaise sauce generously over the asparagus. Serve immediately with boiled potatoes, ensuring each plate has a good helping of both asparagus and sauce.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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