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Tender German White Asparagus Recipe with Creamy Hollandaise and New Potatoes

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A simple and elegant spring meal featuring tender German white asparagus served with creamy hollandaise sauce and perfectly boiled new potatoes. This dish celebrates fresh seasonal flavors with a comforting yet sophisticated touch.

Ingredients

Scale
  • 1.5 pounds (700g) fresh German white asparagus
  • 1 tablespoon sea salt
  • 1 teaspoon sugar
  • 1 tablespoon unsalted butter (for cooking water)
  • 1 pound (450g) new potatoes, washed and scrubbed
  • Salt, to taste (for potatoes)
  • 2 tablespoons unsalted butter (for tossing potatoes)
  • Fresh parsley, chopped (optional, for garnish)
  • 3 large egg yolks, room temperature
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup (115g) unsalted butter, melted and warm
  • Salt and white pepper, to taste
  • Fresh lemon juice, to taste (start with 1 teaspoon)

Instructions

  1. Prepare the White Asparagus (15 minutes): Rinse the asparagus spears under cold water. Using a sharp vegetable peeler, gently peel each spear from just below the tip down to the base. Snap off the woody ends (about 1 inch) and set aside.
  2. Cook the New Potatoes (20 minutes): Place new potatoes in a large pot and cover with cold salted water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until tender when pierced with a fork (about 15-20 minutes). Drain, return to pot, and toss with butter and chopped parsley. Keep warm.
  3. Boil the Asparagus (10-12 minutes): In a large pot, bring 4 cups (1 liter) of water to a boil. Add salt, sugar, and butter. Gently add asparagus spears and reduce heat to maintain a gentle simmer. Cook until tender but still firm, about 10-12 minutes depending on thickness. Test by piercing with a knife.
  4. Make the Hollandaise Sauce (10 minutes): In a heatproof bowl, whisk egg yolks, white wine vinegar, and Dijon mustard. Set the bowl over a pot of simmering water (double boiler), making sure the bowl doesn’t touch the water. Whisk constantly until the mixture thickens and doubles in volume (3-5 minutes). Slowly drizzle in the warm melted butter while whisking vigorously until thick and creamy. Season with salt, white pepper, and lemon juice. Keep warm but do not overheat.
  5. Serve: Arrange the asparagus on plates alongside the new potatoes. Spoon generously with hollandaise sauce and garnish with extra parsley if desired. Enjoy immediately.

Notes

Use room temperature egg yolks for easier emulsification. Whisk constantly and keep heat low when making hollandaise to avoid scrambling eggs. Peeling asparagus over the sink helps contain mess. If hollandaise separates, whisk in a teaspoon of warm water to bring it back together. Fresh hollandaise is best; reheat gently over double boiler if needed. Uniform potato size ensures even cooking.

Nutrition

Keywords: white asparagus, hollandaise sauce, new potatoes, spring recipe, German cuisine, creamy sauce, easy dinner, seasonal vegetables

Find it online: https://perkypan.com/tender-german-white-asparagus-recipe-with-creamy-hollandaise-and-new-potatoes-easy-perfect-spring-meal/