German White Asparagus with Hollandaise Sauce
White asparagus with hollandaise is a classic German spring dish.
- 4 ½ lbs white asparagus (Note 3)
- 1 tablespoon fine sea salt (or kosher salt)
- 1 tablespoon unsalted butter (Note 4)
- 1 teaspoon granulated sugar
- 2 eggs yolks (Note 6)
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt (or kosher salt)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon water
- 1 stick unsalted butter (4 oz)
- parsley and lemon wedges (to serve)
- Peel asparagus: Wash the spears and remove the lower, woody ends (don’t discard them, see Expert Tips). Place a stalk on the cutting board and peel it with a vegetable peeler. Start underneath the head of the plant and keep turning the spear to peel it all over. 4 ½ lbs white asparagus
- Cook asparagus: Fill a large saucepan or pot with water and bring it to a boil. Add salt, a little butter, and sugar to the boiling water. Carefully lower the asparagus into the pot, cover, and lower the heat. 1 tablespoon fine sea salt + 1 tablespoon unsalted butter + 1 teaspoon granulated sugar
- Cook for 16 to 20 minutes, depending on thickness and personal taste (I cooked mine for 16 minutes, and I like it to still have a bit of a bite). Thin asparagus won't need that long (Note 7).
- Drain: Remove the cooked stalks from the water and let them drain well. Place them on kitchen towels to make sure the water is absorbed thoroughly.
- Place the egg yolks, mustard, water, lemon juice, and salt in the appropriate container)(Note 2). 2 eggs yolks + ½ teaspoon Dijon mustard + ¼ teaspoon fine sea salt + 1 tablespoon lemon juice + 1 teaspoon water
- Melt the butter in a small saucepan. Transfer it to the jug cup and let it stand for about 20 seconds so the milky whites can settle at the bottom. 1 stick unsalted butter
- Combine: Place the immersion blender into the container with the egg yolks and process briefly to combine.
- Add melted butter: With the blender stick going, slowly drizzle the melted hot butter in a thin stream into the egg mixture; this should take about 30 to 60 seconds; don’t move the stick while processing; keep it at the bottom of the container. The sauce should be thick, creamy, and pale.
- Serve immediately, sprinkled with a little parsley and a few drops of lemon juice.parsley and lemon wedges
Simple ingredients, traditional method, and full of flavor. White asparagus with hollandaise is the most popular asparagus dish in Germany.
It's simple, seasonal, and something people wait for every year. During asparagus season, you see it everywhere - markets, roadside stands, and restaurant menus.
Many families cook it at home again and again while it's in season. This is the classic way to serve white asparagus: gently cooked and paired with a warm, buttery sauce.
If you enjoy asparagus season, you can also try my Pan-Fried Asparagus and Potatoes or Asparagus Chicken Soup. Or check out this collection of Asparagus Recipes. Ingredients: 6 + salt & pepper | Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
German white asparagus
In Germany, white asparagus is only eaten in season, from April to mid-June. Most people don't buy it outside this time.
Compared to green asparagus, it has a milder taste and is usually served simply, with potatoes, ham, and sauce.
Recipe ingredients
White asparagus: Choose thick, even spears so they cook evenly. Make this White Asparagus Soup, too; it's delicious and sooo German.
Egg yolks: Use very fresh eggs or pasteurized eggs. Butter: Good-quality butter makes a difference for hollandaise.
Lemon juice & mustard
See the recipe card for full information on ingredients and quantities. How to cook white asparagus with hollandaise?
Cook white asparagus
Wash and peel the spears.
Remove the woody ends. Cook: Bring a large pot of water to a boil. Add salt, a pinch of sugar, and a little butter.
Cook the asparagus for 15-20 minutes, depending on thickness. Drain well and place on kitchen towels to remove excess water.
Make the sauce hollandaise
This is the same method I use when making whole egg mayonnaise with an immersion blender; a super-easy recipe that never fails.
You will also need a jug cup for the melted butter and an immersion blender. Important: Use a tall, narrow container (I use a measuring cup) that the blender stick fits in all the way to the base. If the container is too large (wide), the sauce will not emulsify.
Step-by-step instructions
Step #1: Place egg yolks, a little water, mustard, lemon juice, and salt in a tall, narrow container. Step #2: Melt the butter gently and let it sit briefly.
Step #3: Place the immersion blender into the container with the egg yolks and process briefly to combine. Step #4: With the blender stick going on full speed, slowly drizzle the melted hot butter in a thin stream into the egg mixture (don't move the stick while processing); this should take 30 to 60 seconds.
Step #5: The sauce should turn thick and smooth. How to make a traditional Hollandaise sauce?
Meaning without an immersion blender.
- Make a simple vinegar reduction with shallot and peppercorns.
- Whisk egg yolks over a bain-marie until thickened.
- Slowly add butter while whisking.
- Season with salt and lemon juice.
Tips
- Always peel white asparagus; the skin is tough.
- Don't overcook it; it should still have a slight bite.
- Use a tall container for the blender method, or the sauce may not emulsify.
- Make broth from asparagus ends and peel: Cook them for 20 minutes in water with 1-2 tablespoons butter, some salt, and lemon juice. Strain the liquid into jars or bottles, let it cool, and refrigerate it for up to 1 week or freeze it for 3-4 months.
- Use the broth to make Pea and Asparagus Risotto or soups.
Recipe FAQs
Can I serve green asparagus with hollandaise sauce?
Yes, but reduce the cooking time. If you have green asparagus, try this Sauteed Asparagus with Garlic.
How to keep the hollandaise warm? Place the serving bowl in warm water and stir before serving.
Can I make the hollandaise in advance? No, it's best served fresh.
Storage
German asparagus with Hollandaise sauce should be served immediately. However, if you have any leftovers, refrigerate them for 2-3 days.
Reheat very gently and under frequent stirring in the microwave or a double boiler (bain-marie). How to serve white asparagus with white sauce?
The traditional German way is to serve asparagus and hollandaise as a main dish with cooked ham slices and boiled potatoes (preferably, but not mandatory, small new potatoes).
Equipment
- Large saucepan or pot
- Jug for the sauce (measuring cup) Note 2 - Very important!
- Jug cup for the butter
Notes
- Immersion blender: This recipe is only suitable for an immersion blender. If you want to use another kind of blender, you must use another recipe.
- The size of the container matters! You need a jar or measuring cup that tightly fits the blender's head. Ensure it's not too large. (See photographs in the blog post).
- Asparagus: Green asparagus can be used instead, but white asparagus is traditional.
- Butter: Use European-style butter with 81% fat. Unsalted is perfect, but salted is also ok; adjust the salt accordingly.
- Make a traditional sauce hollandaise using the instructions in the blog post.
- Eggs: Use large egg yolks if you live in the US and medium ones in Germany. If you are worried about raw eggs and food poisoning, use pasteurized (or irradiated) eggs.
- Cooking time greatly depends on the thickness of the asparagus spears. Ideally, they should be thick, and the cooking time should be as indicated in the recipe, but the thickness can vary, affecting the cooking time. Start checking soon enough; the asparagus should be cooked al dente and not be too soft or mushy.