German White Asparagus Spargel Recipes

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE (GERMAN CLASSIC DISH)

Steps:

• WHITE ASPARAGUS 1. Peel the asparagus using a vegetable peeler and cut off the woody ends. (Handle it with care as it can snap easily, being almost 94% water). 2. Bring a large pot of water to boil. Add the butter, salt, sugar and lemon juice and stir. Gently drop the white asparagus and boil for 15 to 20 minutes, depending on how thick it is. 3. Gently remove the spears from the boiling water and plate. Serve immediately, drizzled with Hollandaise and garnished with parsley or dill. HOLLANDAISE SAUCE 1. In a small sauce pan over gentle heat melt the butter. 2. In a blender place the egg yolks and blend on slow for just a couple of seconds. Add the lemon juice, salt, white wine and hot sauce (if using). Blend again for a couple of seconds. 3. Slowly add the melted butter while blending, until it is all incorporated. Taste the Hollandaise sauce and adjust seasoning as needed. Transfer the sauce to a warm serving dish or gravy boat and serve. If you need to keep it warm, place the serving container in a pan with hot water so it does not separate. Do not try to microwave it or heat it up over direct heat.

SPARGEL IN SCHINKEN (WHITE ASPARAGUS WRAPPED IN HAM)

Steps:

• Peel asparagus spears from top to bottom with a vegetable peeler, starting below the tips. Cut off woody ends with a knife.
• Place asparagus spears in a large, wide saucepan and pour in enough lightly salted water to just cover. Bring water to a boil; add 1 tablespoon butter and sugar. Reduce heat; simmer until spears are tender and easily pierced with a knife, 15 to 25 minutes. Drain well.
• Melt remaining 3 tablespoons butter in a small pot over low heat.
• Wrap each asparagus spear with a slice of ham. Arrange on a serving plate; drizzle melted butter on top.

SPARGEL - WHITE ASPARAGUS WITH EASY HOLLANDAISE SAUCE

Steps:

• 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.
• Cover and cook until tender-crisp, about 5 minutes, stirring occasionally. Do not over cook.
• Arrange on serving platter and squeeze with fresh lemon juice.
• 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).
• Remove butter from the microwave and stir until completely melted.
• Separate eggs, placing the yolks in a small bowl and setting the whites aside for another purpose. Beat the yolks well with a whisk or fork, then add to the butter and stir well.
• Add cream, lemon juice, and sugar to egg mixture and stir well. Microwave mixture, uncovered, on high, until just slightly thick, about 1 to 2 minutes, stopping every 20 seconds to stir with a fork. Remove sauce from microwave and stir in the mustard.
• 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.
• 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.

GERMAN FRIED ASPARAGUS WITH HERB CREAM

Steps:

• Wash and peel asparagus and chop off the woody ends.
• Cut the stems into 2 1/2 inch pieces.
• Cook in boiling water for 6 to 8 minutes.
• Drain and allow to cool.
• Dab dry with kitchen paper.
• Whisk together the flour, egg yolk, beer, salt and oil and allow batter to stand for 30 minutes.
• For the herb cream, chop the egg, pickle and onion and mix with the mayonnaise.
• Mix in the chives and parsley and season to taste with salt, pepper, mustard and lemon juice.
• Cover and refrigerate.
• Beat the egg white until stiff and mix into the beer batter.
• Dip the asparagus pieces into the beer batter and fry in a deep fat fryer or deep frying pan until golden brown.
• Serve with the herb cream.