🇩🇪 Germany · Food
White Asparagus with Hollandaise Sauce & Boiled Potatoes
By eatmundo · July 6, 2026
Experience the culinary highlight of German spring with pristine white asparagus, revered for its delicate flavour. Served simply with fluffy boiled potatoes and bathed in a luxurious, creamy homemade Hollandaise sauce, this dish celebrates the freshness of the season in every elegant bite.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Asparagus: Gently peel 1.5 kg of white asparagus spears from just below the head to the end, removing all fibrous skin. A good tip: peel twice around the bottom third to ensure no bitterness. Trim about 2 cm from the woody ends.
- 2
Cook the Asparagus: In a wide, shallow pot or asparagus cooker, bring enough water to a boil to cover the spears, adding 1 teaspoon salt and 1 teaspoon sugar. Carefully place the asparagus into the boiling water and reduce heat to a gentle simmer. Cook for 12-18 minutes, depending on thickness, until tender but still slightly firm ("al dente").
- 3
Prepare the Hollandaise Base: While the asparagus cooks, melt 200g unsalted butter in a small saucepan over low heat until completely liquid and clear, then skim off any foam. In a heatproof bowl set over a pot of simmering water (bain-marie), whisk 3 large egg yolks with 2 tablespoons dry white wine (or water) and a squeeze of lemon juice until light and frothy, about 3-5 minutes. The water should not touch the bottom of the bowl.
- 4
Emulsify the Hollandaise: Slowly drizzle the melted butter into the egg yolk mixture, whisking constantly and vigorously, drop by drop at first, then in a thin stream, until the sauce thickens to a smooth, creamy consistency that coats the back of a spoon. Be patient here; too fast and it might split.
- 5
Finish Hollandaise and Cook Potatoes: Remove the Hollandaise from the heat immediately. Season with a pinch of salt, white pepper, and a tiny grating of fresh nutmeg. Keep warm over very low heat or a warm water bath, stirring occasionally. Meanwhile, peel and boil 750g waxy potatoes in salted water until tender, about 15-20 minutes.
- 6
Drain and Serve: Carefully remove the cooked asparagus from its water and let it drain briefly. Arrange the warm asparagus spears and boiled potatoes elegantly on plates.
- 7
Final Presentation: Generously spoon the luscious homemade Hollandaise sauce over the asparagus and potatoes. Serve immediately to enjoy this quintessential German spring delicacy at its best.
Frequently Asked Questions
How do I know when the white asparagus is perfectly cooked?+
White asparagus is perfectly cooked when it's tender but still has a slight bite (al dente). You can test it by gently piercing the thickest part with a fork; it should offer little resistance.
How can I prevent my Hollandaise sauce from splitting or curdling?+
To prevent splitting, ensure your butter is added very slowly in small pieces or a thin stream while continuously whisking the egg yolks over gentle heat. If it starts to curdle, remove it from heat and whisk in a tablespoon of cold water or an ice cube.
What type of potato is best for boiling with this dish?+
Waxy potatoes like new potatoes, Red Bliss, or Yukon Gold are ideal for boiling as they hold their shape well and have a firm texture, complementing the asparagus and sauce. Avoid starchy varieties which can become mushy.
Is it necessary to peel white asparagus, and how much should I peel?+
Yes, it's crucial to thoroughly peel white asparagus from just below the tip all the way down to the base, as the skin is fibrous and bitter. Trim off the woody ends as well.
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