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Spargel: White Asparagus With Easy Hollandaise Sauce

The first time I tasted Spargel, white asparagus, was at a small Gasthaus nestled in the Bavarian countryside. The season was just beginning, and the excitement was palpable. The air was filled with the aroma of spring, and the creamy, slightly sweet flavor of the asparagus, draped in a luscious hollandaise sauce, was a revelation. It was more than just a meal; it was an experience, a celebration of the season, and a memory that has stayed with me ever since.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 5-7 minutes (asparagus) + 3-5 minutes (hollandaise)
Total Time: 20-22 minutes
Servings: 4-6
Yield: 4-6 servings
Dietary Type: Gluten-Free

Ingredients

3 tablespoons extra virgin olive oil (or unsalted butter)
2 lbs white asparagus, washed and trimmed
¼ teaspoon finely chopped fresh lemon zest
2-3 teaspoons fresh squeezed lemon juice
½ teaspoon kosher salt
¼ 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

½ cup butter (1 stick)
4 large egg yolks
½ cup heavy cream (or whipping cream)
2 tablespoons lemon juice (to taste)
¼ teaspoon sugar
½ teaspoon Dijon mustard

Equipment Needed

Large saucepan with lid
Serving platter
1-quart glass measuring cup or bowl
Microwave oven
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 to the saucepan; stir to combine ensuring the asparagus is coated evenly.
Cover the saucepan and cook until the asparagus is tender-crisp, about 5 minutes, stirring occasionally to prevent sticking. Take care not to overcook the asparagus; it should retain some firmness. A slight bite is perfect.
Once cooked, arrange the white asparagus on a serving platter.
Squeeze the fresh lemon juice over the asparagus immediately. This will help to brighten the flavor and prevent discoloration.
Now, prepare the Hollandaise Sauce: Cut the butter into four pieces and place them in a 1-quart glass measuring cup or bowl.
Microwave the butter, covered with a paper towel, on high power until almost completely melted (about 45 seconds to 1 minute). The paper towel will help prevent splattering.
Remove the measuring cup from the microwave and stir the butter until it is completely melted and smooth. Set aside briefly.
Separate the eggs, placing the yolks in a small bowl. Set the whites aside for another purpose (such as meringue or an omelet).
Beat the egg yolks well with a whisk or fork until they are slightly pale and thickened.
Add the beaten egg yolks to the melted butter and stir vigorously to combine. This is the foundation of your hollandaise, so ensure it’s well emulsified.
Add the heavy cream, lemon juice, and sugar to the egg yolk mixture and stir well to incorporate all the ingredients.
Microwave the sauce mixture, uncovered, on high power until it just begins to thicken, about 1 to 2 minutes. Be sure to stop every 20 seconds to stir with a fork. This frequent stirring prevents the eggs from scrambling and ensures a smooth, creamy sauce.
Remove the sauce from the microwave and stir in the Dijon mustard. The mustard adds a subtle tang that balances the richness of the sauce.
Pour the warm hollandaise sauce generously over the cooked white asparagus and serve immediately.
Garnish with fresh snipped parsley or fresh small edible flowers such as violets or Johnny jump-ups, if desired, for a touch of elegance and freshness.

Expert Tips & Tricks

Peeling the Asparagus: Use a vegetable peeler to thoroughly peel the white asparagus from just below the tip down to the base. White asparagus can be quite fibrous, so this step is crucial for a pleasant eating experience.
Preventing Overcooking: The key to perfectly cooked asparagus is to avoid overcooking it. You want it to be tender-crisp, not mushy. Test for doneness by piercing a stalk with a fork; it should offer slight resistance.
Sauce Consistency: The hollandaise sauce should be thick enough to coat the back of a spoon. If it’s too thin, microwave it for a few more seconds, stirring frequently. If it becomes too thick, whisk in a tablespoon of warm water to thin it out.
Keeping the Sauce Warm: If you’re not serving the sauce immediately, you can keep it warm in an insulated container for up to 2 hours. Alternatively, cool it to room temperature, refrigerate it in a covered microwave-safe container for up to 24 hours, and reheat it on 50% power in the microwave, stirring frequently.
Use good quality butter for the hollandaise. The better the butter, the better the hollandaise!

Serving & Storage Suggestions

Serve the Spargel immediately after cooking, while the asparagus is still warm and the hollandaise sauce is freshly made. Arrange the asparagus attractively on a platter and generously drizzle with the sauce. Garnish with fresh herbs or edible flowers for a vibrant presentation.

If you have any leftover asparagus, store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave. Leftover hollandaise sauce is best consumed immediately, as it can be difficult to reheat without separating. However, if you must store it, do so in an airtight container in the refrigerator for up to 1 day. Reheat very gently in the microwave, stirring frequently, and be prepared for a slight change in texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	499.4 kcal	N/A
Calories from Fat	440 g	88%
Total Fat	49 g	75%
Saturated Fat	24.6 g	122%
Cholesterol	286.2 mg	95%
Sodium	452 mg	18%
Total Carbohydrate	11.3 g	3%
Dietary Fiber	4.8 g	19%
Sugars	4.9 g	N/A
Protein	8.6 g	17%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Green Asparagus: If you can’t find white asparagus, you can substitute green asparagus. However, green asparagus doesn’t require as much peeling. Just trim the tough ends.
Vegan Hollandaise: For a vegan version, try using a base of blended silken tofu or cashew cream, flavored with lemon juice, Dijon mustard, and nutritional yeast for a cheesy flavor.
Herb Variations: Experiment with different herbs in the hollandaise sauce. Tarragon, chives, or dill would all be delicious additions.
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 is white asparagus peeled so thoroughly?
A: White asparagus is grown underground, preventing it from developing chlorophyll and turning green. As a result, it has a thicker, tougher skin that needs to be peeled to remove its bitterness.

Q: Can I make the hollandaise sauce ahead of time?
A: While hollandaise sauce is best when freshly made, it can be kept warm for up to 2 hours in an insulated container or refrigerated for up to 24 hours and reheated gently.

Q: What’s the best way to trim white asparagus?
A: Snap off the tough ends of the asparagus stalks where they naturally break. This ensures that you’re only cooking the tender parts of the vegetable.

Q: Is there a substitute for heavy cream in the hollandaise sauce?
A: You can use half-and-half or even milk in a pinch, but the sauce will be less rich and creamy.

Q: What wine pairs well with this dish?
A: A crisp, dry white wine like Riesling, Sauvignon Blanc, or Pinot Grigio complements the delicate flavor of the asparagus and the richness of the hollandaise sauce beautifully.

Final Thoughts

This Spargel recipe is a true celebration of spring, offering a delightful combination of flavors and textures that are both elegant and comforting. Don’t be intimidated by the hollandaise sauce – this easy microwave method makes it surprisingly simple to achieve a restaurant-quality result. I encourage you to try this recipe and experience the magic of white asparagus for yourself. Feel free to share your own variations or serving suggestions – I’d love to hear what you think! Enjoy!

Spargel – White Asparagus With Easy Hollandaise Sauce Recipe