ReceptnaptárSpargel mit Sauce hollandaise (white asparagus with new potatoes and hollandaise)
The German asparagus season (from mid-April to 24 June, St John’s Day) is one of the great celebrations of the cuisine: white asparagus with hollandaise, potatoes and ham is almost a national dish. The asparagus is delicate and slightly sweet, and the buttery sauce gives a silky counterpoint. During the season it appears on almost every restaurant menu.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Peel the asparagus thoroughly: cut off the woody ends and peel thinly from just below the tip downwards.
- Bring plenty of water to a boil with salt, sugar and butter; add the asparagus and cook for 10-14 minutes, depending on thickness, until tender but still firm.
- Boil the potatoes in their skins in salted water for about 18-20 minutes, then peel them.
- For the sauce, melt the butter and let it cool slightly.
- In a bowl over steam (bain-marie), whisk the egg yolks with water and lemon juice until frothy, then slowly drizzle in the butter, whisking constantly, until thick and creamy.
- Season with salt and pepper and add a little more lemon juice to taste.
- Drain the asparagus and serve with the potatoes, ham and sauce, sprinkled with parsley.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Always buy fresh asparagus: the cut end should be moist, the skin taut, and the stalks should “squeak” when rubbed together.
- Never overheat the sauce, as it will curdle; if it does, rescue it with a spoonful of cold water or a fresh egg yolk.
- Peeling and cutting off the woody end are essential, because the skin is stringy and bitter.
Frequently asked questions
When is fresh white asparagus available?
Here too, from early April to early June; the freshly cut is the best.
Can green asparagus be used?
Yes, green asparagus does not need to be peeled and needs less cooking, but its flavour is stronger and greener.
Similar recipes
- Asparagus with Butter Sauce · Hungarian
- Spargelcremesuppe (white asparagus cream soup) · German
- Puréed asparagus soup · Hungarian
- Asparagus soup with whole tips · Hungarian
- Velouté d'asperges (cream of asparagus soup) · French
- Steamed asparagus with sesame seeds and soy sauce · Chinese
More german ideas
- Kartoffelsalat (German potato salad)
- Spätzle (homemade German egg noodles)
- Currywurst (fried sausage with curry ketchup)
- Linsensuppe (German lentil soup with sausage)
- Reibekuchen (crispy German potato pancakes)
- Kartoffelsuppe (German potato soup with smoked sausage)
- Erbsensuppe mit Würstchen (split pea soup with sausages)
- Deutsche Gulaschsuppe (German goulash soup)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings