Spargel (White Asparagus) Recipe
Spargel (White Asparagus) is a popular vegetable in Germany and other parts of Europe. It is grown underground to prevent exposure to sunlight, which keeps it from turning green and gives it its distinctive pale color.
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Servings: 8 People
Calories: 144 kcal
Equipment
- Large pot for boiling asparagus
- Small saucepan for making "Hollandaise" sauce
- Whisk for sauce preparation
- Serving platter or dish
Ingredients
Asparagus
- 2 pounds asparagus white spears
- 1 tbsp sugar
- 1 tbsp salt
"Hollandaise" Sauce
- 2 large egg yolks
- 1 tbsp warm water
- 1 tbsp lemon juice
- 1/2 cup butter salted
Instructions
Preparation of White Asparagus.
- a. Wash and peel 2 pounds of white asparagus spears.
- b. In a large pot, bring water to a boil and add 1 tablespoon of sugar and 1 tablespoon of salt.
- c. Carefully place the peeled asparagus spears into the boiling water.
- d. Reduce the heat to a simmer and cook the asparagus for 10-15 minutes, or until tender when pierced with a fork.
- e. Remove the cooked asparagus from the pot and drain. Keep them warm.
Making the "Hollandaise" Sauce.
- a. In a small saucepan, whisk together 2 large egg yolks, 1 tablespoon of warm water, and 1 tablespoon of lemon juice.
- b. Place the saucepan over low heat and continue whisking until the mixture thickens slightly.
- c. Slowly add 1/2 cup of salted butter, a little at a time, while whisking continuously.
- d. Season the sauce with a pinch of salt and cayenne pepper to taste.
- e. Continue to whisk until the sauce is smooth and creamy.
Plating.
- a. Arrange the cooked white asparagus spears on a serving platter.
- b. Drizzle the prepared "Hollandaise" sauce over the asparagus.
- c. Serve the German Spargel (White Asparagus) Recipe immediately.
Notes
Use a vegetable peeler to ensure thorough peeling of white asparagus.
When boiling asparagus, add sugar and salt to enhance flavor.
Gradually add butter while making the "Hollandaise" sauce to prevent curdling.
Keep the saucepan over low heat and stir continuously to avoid overheating.
Serve the dish immediately for the best taste and presentation.
Nutrition
Calories: 144kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 968mg | Potassium: 239mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1273IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 3mg
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