White Asparagus with Ham and Hollandaise from Germany๐Ÿ‡ฉ๐Ÿ‡ช

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Atsuko
Asparagus, prosciutto and potatoes with hollandaise sauce
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Atsuko

Founder of @Umami Sans Frontiรจres

In spring, German markets are filled with thick bundles of both green and white asparagus. At supermarkets, youโ€™ll often find white asparagus displayed together with German-style ham (Schinken) and creamy Hollandaise sauce – ready for making this seasonal favorite. This traditional dish, known in German as Spargel, Schinken und Kartoffeln mit Hollandaise-SoรŸe, is a true celebration of spring on a plate. You can even find tall asparagus pots made just for boiling it upright ๐Ÿ˜Š – proof of how much Germans love their asparagus! ๐Ÿ’š

Expense

๐Ÿ’ต ๐Ÿ’ต

Preparation

50 mins

Baking time

Rest time

Ingredients

Cooking time: 50 minutes
Ingredients:

For 4 people

  • 500g to 1kg of White or Green Asparagus
  • 2 teaspoons of Salt
  • 1 teaspoon of Sugar
  • 1 teaspoon of Lemon Juice
  • 200g of Raw Ham or Your Favorite Ham
  • 600g of Potatoes
  • Hollandaise Sauce โ€“ See the recipe for Hollandaise Sauce or use a commercially available version.
How to make it:

1/ Boil the Water: Fill a large pot with plenty of water and bring it to a boil.

2/ Prepare the Asparagus: Wash the asparagus, peel it using a vegetable peeler, and trim about 2 cm off the bottom ends.

3/ Cook the Asparagus: Once the water is boiling, add the white asparagus along with 2 teaspoons of salt, 1 teaspoon of sugar, and 1 teaspoon of lemon juice. Reduce the heat to low and simmer for about 10โ€“15 minutes.
* The cooking time may vary depending on the thicknessโ€”it’s ready when a skewer passes through easily.
For green asparagus, the boiling time is about 5 minutes.
4/ Drain the Asparagus: Place the cooked asparagus in a colander to drain and remove excess moisture.

5/ Boil the Potatoes: Put the potatoes in a pot, add enough water to cover them, and add 1 teaspoon of salt. Bring to a boil and cook for about 20 minutes until tender.
6/ Drain and Peel the Potatoes: When the potatoes are soft, drain them in a colander. Rinse briefly under cold running waterโ€”this makes the skins easier to peel. Let them cool slightly, then peel.

7/ Prepare the Hollandaise Sauce: Make the Hollandaise sauce.
* Please refer to the Hollandaise sauce recipe. If using store-bought sauce, gently heat it in a small pot.

8/ Plate the Dish: Arrange the asparagus, potatoes, and ham on a plate. Spoon the warm Hollandaise sauce over the top.

9/ Garnish: If you have fresh parsley, finely chop and sprinkle it over the dish for a fresh finish.

๐ŸŒŸHelpful Notes for Cooking and Serving๐ŸŒŸ

โญ๏ธ Add a Touch of Sweetness to the Boiling Water: Adding a teaspoon of sugar and a splash of lemon juice to the boiling water enhances the asparagusโ€™s natural sweetness and helps maintain its bright colour.

โญ๏ธPeel White Asparagus Generously: White asparagus often has tough skin, especially toward the bottom. Donโ€™t hesitate to peel it thoroughly from just below the tip, and trim about 2 cm off the ends to ensure a tender texture.

โญ๏ธA French Sauce Loved in Germany: Hollandaise sauce originated in France but has become a classic in German cuisine. Youโ€™ll often see this dish in restaurants across Germany, especially served with ham. It pairs well with both wine and beer – choose your favorite!

โญ๏ธNot Just for Potatoes: Hollandaise sauce isnโ€™t only great with potatoesโ€”it also goes well with plain white rice ๐Ÿš. A simple substitution that still brings rich flavour to the dish.

โญ๏ธTry Other Vegetables Too: If asparagus isnโ€™t easily available where you live, try using green vegetables like broccoli ๐Ÿฅฆor green beans instead. They pair beautifully with Hollandaise and offer a lovely seasonal alternative.

 

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Written byAtsuko

Founder of @Umami Sans Frontiรจres

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