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Spargel: White Asparagus With Easy Hollandaise Sauce

The first time I tasted white asparagus, or Spargel as it’s known in Germany, was at a small Gasthof in the Black Forest. The subtle sweetness, almost floral notes, and incredibly tender texture were a revelation. It wasn’t just the taste; it was the whole experience – the sun-drenched terrace, the gentle clinking of glasses, and the shared anticipation of spring’s arrival on a plate. Served simply, drizzled with a luscious hollandaise, it’s a memory I try to recreate every year when these pale spears make their brief appearance in the markets.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6
Yield: About 6 servings
Dietary Type: Gluten-Free

Ingredients

3 tablespoons extra virgin olive oil (or unsalted butter)
2 lbs white asparagus, washed and trimmed
1/4 teaspoon finely chopped fresh lemon zest
2-3 teaspoons fresh squeezed lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper (optional)
Fresh snipped parsley, optional to serve
Fresh small fresh edible flower, optional to garnish (such as violets or Johnny jump-ups)

Easy Hollandaise Sauce

1/2 cup butter (1 stick)
4 large egg yolks
1/2 cup heavy cream (or whipping cream)
2 tablespoons lemon juice (to taste)
1/4 teaspoon sugar
1/2 teaspoon Dijon mustard

Equipment Needed

Large saucepan
Serving platter
1-quart glass measuring cup or bowl
Microwave
Small bowl
Whisk or fork

Instructions

Warm the olive oil or butter in a large saucepan over medium heat.
Add the peeled and trimmed asparagus, lemon zest, and salt & pepper; stir to combine. It’s crucial to peel white asparagus, as the outer layer can be quite tough. Aim to remove about an inch from the bottom end.
Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook. The goal is asparagus that still has a slight bite, not mushy.
Arrange the cooked asparagus on a serving platter and squeeze with fresh lemon juice. This brightens the flavor and adds a touch of acidity.
Prepare the Hollandaise Sauce: Cut the butter into four pieces and place in a 1-quart glass measure or bowl.
Microwave, covered with a paper towel, on high, until almost melted (about 45 seconds to 1 minute). Covering the bowl helps prevent splattering.
Remove butter from the microwave and stir until completely melted. It’s important to stir after microwaving because the residual heat will melt the remaining butter without causing it to explode.
Separate the eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Consider using the egg whites to make a meringue or an omelet.
Beat the yolks well with a whisk or fork, then add to the butter and stir well. This is the base of your hollandaise, so ensure it’s thoroughly combined.
Add cream, lemon juice, and sugar to egg mixture and stir well. The sugar balances the acidity of the lemon juice.
Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. This step requires careful attention, as the sauce can easily curdle if overheated. Stirring frequently helps distribute the heat evenly.
Remove sauce from microwave and stir in the mustard. Dijon mustard adds a subtle tang and helps emulsify the sauce.
Pour warm sauce over the cooked white asparagus and serve at once.
Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired. These add a pop of color and freshness to the dish.

NOTE: Sauce may be kept warm for up to 2 hours in an insulated container. Or cool the sauce to room temperature and refrigerate it in a covered microwave safe container for up to 24 hours. To re-warm, cover container with plastic wrap, pierce wrap with a knife to vent, and microwave on 50 percent power until heated through, about 2-3 minutes, stopping to stir halfway through. Do not allow sauce to boil. Reheating can be tricky, so low and slow is key.

Expert Tips & Tricks

Peeling is paramount: Don’t skimp on the peeling, especially for thicker stalks. A vegetable peeler works wonders.
Don’t overcrowd the pan: If you’re cooking a large batch of asparagus, work in batches to ensure even cooking. Overcrowding lowers the temperature and steams the asparagus instead of sauteeing it.
For a richer hollandaise: Use clarified butter (ghee) for an even smoother and more decadent sauce.
Lemon zest infusion: For a more intense lemon flavor, infuse the olive oil or butter with lemon zest for a few minutes before adding the asparagus.
Temperature control is key for hollandaise: The microwave method is quick, but be vigilant. Keep a close eye on the sauce while microwaving, stopping and stirring frequently to prevent curdling.

Serving & Storage Suggestions

Serve the Spargel immediately after cooking, drizzled generously with the warm hollandaise. It pairs beautifully with grilled salmon, pan-seared scallops, or simply with some thinly sliced Black Forest ham and boiled new potatoes.

Leftover cooked asparagus can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a little olive oil or butter. Leftover hollandaise is best consumed fresh, but can be stored in the refrigerator for up to 24 hours. Reheat carefully on low power in the microwave, stirring frequently. Be aware that the texture may change slightly.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	499 kcal	N/A
Fat	49g	N/A
Saturated Fat	24.6g	N/A
Cholesterol	286.2mg	N/A
Sodium	452mg	N/A
Carbohydrate	11.3g	N/A
Dietary Fiber	4.8g	N/A
Sugars	4.9g	N/A
Protein	8.6g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Green Asparagus: While this recipe is designed for white asparagus, you can absolutely use green asparagus. Reduce the cooking time slightly, as green asparagus tends to cook faster.
Vegan Hollandaise: For a vegan version, substitute the butter with vegan butter and the heavy cream with unsweetened plant-based cream. Use silken tofu or cashew cream to provide richness and body to the sauce.
Herb Variations: Experiment with different herbs in the hollandaise. Try adding a pinch of tarragon or chives for a different flavor profile.
Citrus Twist: Use lime juice instead of lemon juice for a zesty twist.
Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the hollandaise for a spicy kick.

FAQs (Frequently Asked Questions)

Q: Why does white asparagus need to be peeled, unlike green asparagus?
A: White asparagus is grown underground, which prevents it from developing chlorophyll and its outer skin becomes tougher. Peeling removes this tough layer, revealing the tender flesh underneath.

Q: Can I make the hollandaise sauce ahead of time?
A: Hollandaise is best made fresh, but it can be kept warm for up to 2 hours in an insulated container or refrigerated for up to 24 hours. Reheating can be tricky, so do it gently.

Q: What if my hollandaise sauce curdles?
A: If the sauce curdles, try whisking in a tablespoon of cold water or ice cube to help bring it back together.

Q: How do I know when the asparagus is cooked perfectly?
A: The asparagus should be tender-crisp, meaning it’s easily pierced with a fork but still has a slight bite.

Q: Can I grill the asparagus instead of sauteeing it?
A: Yes, grilling is a great option! Toss the asparagus with olive oil, salt, and pepper, then grill over medium heat until tender-crisp, about 5-7 minutes.

Final Thoughts

This Spargel recipe is a celebration of spring, offering a taste of European culinary tradition right in your own kitchen. The combination of the delicately sweet white asparagus and the rich, tangy hollandaise is simply irresistible. Don’t be intimidated by the hollandaise – the microwave method makes it surprisingly easy! I encourage you to give this recipe a try, and please share your feedback. Pair it with a crisp white wine for the ultimate spring indulgence. Guten Appetit!

Spargel – White Asparagus With Easy Hollandaise Sauce Recipe