Spargel mit Sauce Hollandaise

Nutrition · per serving

Steps

1. 1

   Put the new potatoes into a saucepan, cover with water, and bring to a boil. Salt the water lightly, then simmer for 14-16 minutes until tender when pierced with a knife. Drain and keep warm.

   400 g new potatoes, scrubbed and halved if large
2. 2

   While the potatoes cook, trim the woody ends from the peeled white asparagus. In a wide pan, bring 2 litres water to a gentle simmer with the fine salt, sugar, 15 g butter, and lemon slices. The sugar balances bitterness and the lemon helps keep the asparagus bright.

   800 g white asparagus, peeled2 litres water12 g fine salt8 g sugar15 g unsalted butter2 slices lemon slices
3. 3

   Lay the asparagus in the simmering liquid and cook gently for 8-12 minutes, depending on thickness, until fully tender but not falling apart. A knife should slide into the thickest part with almost no resistance. Lift out carefully and keep warm.

   800 g white asparagus, peeled
4. 4

   For the hollandaise, whisk the egg yolks, water, lemon juice, fine salt, and white pepper in a heatproof bowl. Set the bowl over barely simmering water and whisk constantly for 1-2 minutes until slightly thickened and foamy; do not let the bowl get too hot or the yolks may scramble.

   3 egg yolks15 ml water15 ml lemon juice2 g fine salt0.5 g white pepper
5. 5

   Remove the bowl from the heat and slowly drizzle in the warm melted butter while whisking continuously to form a glossy emulsion. If the sauce gets too thick, loosen it with a teaspoon of warm water. Taste and adjust with a few extra drops of lemon if needed. Keep warm, not hot.

   150 g unsalted butter, melted warm
6. 6

   Briefly warm the cooked ham for 30-60 seconds in the residual heat from the asparagus pan or by laying it over the warm potatoes; do not boil it or it will tighten and lose flavour.

   120 g cooked ham
7. 7

   Arrange the asparagus on warm plates with the potatoes and folded slices of ham. Spoon over the hollandaise, scatter with parsley, and serve immediately while the sauce is silky and the asparagus hot.

   800 g white asparagus, peeled400 g new potatoes, scrubbed and halved if large120 g cooked ham5 g flat-leaf parsley, finely chopped

Origin & History

Spargel mit Sauce Hollandaise is a classic of the German spring asparagus season, especially beloved when white asparagus appears fresh in markets from April to June. In many regions of Germany, Spargel is treated almost ceremonially and is commonly served with potatoes, ham, and rich butter or hollandaise. The dish reflects the strong seasonal food culture around German Spargelzeit.