Traditional White Asparagus Recipe with Fool-Proof Hollandaise, Ham and Potatoes
If you're celebrating Spargelzeit the German way, this is THE dish to make! It’s one of those classic spring meals I grew up with in Germany. Buttery white asparagus meets tender boiled potatoes, a few slices of smoked ham, and the creamiest (super easy!) hollandaise sauce poured right over top. It’s simple, but it feels like such a treat!This recipe serves 2, but you can easily scale it for a crowd (trust me, you’ll want to - plus invite some friends to help you peel!).Check out my white asparagus roundup post for even more recipe inspiration!
Servings: 2 servings
Calories: 1118kcal
Equipment
- 1 Peeler This one's my favorite. You may want to get an extra one if you plan on having a white asparagus peeling party!
- Food Processor I use it for hollandaise, but you could use a blender instead.
Ingredients
For the white asparagus:
For the easy hollandaise sauce:
- 3 egg yolks
- 1 tablespoon fresh lemon juice from about ½ lemon
- 1 pinch salt
- 115 grams butter melted and kept warm (about 145°F / 63°C)
- Cayenne pepper to taste
- Mustard powder to taste, or use some Dijon mustard
You'll also need:
- 1 kilogram Yukon Gold potatoes or other all-purpose or waxy potatoes
- 250 grams cooked, smoked ham like Schaller & Weber's Black Forest ham
- Fresh herbs for garnish optional. I like using parsley, chives and/or dill
Instructions
- Prep the asparagus. Wash and peel the white asparagus generously, starting about ½ inch (1 cm) below the tip and peeling all the way down to the base. Feel around each spear to check for any woody parts.If it feels tough, keep peeling until smooth. Then trim off the very bottom (also woody), about ½ inch or more depending on freshness.450 grams white asparagus
- Start the potatoes. Peel your potatoes and cut them into evenly sized pieces. If they’re small, you can leave them whole. Place them in a pot, cover with water (about 1 inch above the potatoes), salt generously (like pasta water!), and bring to a boil.1 kilogram Yukon Gold potatoes
- Cook the asparagus. Bring a second large pot of water to a boil and add the sugar, salt, lemon juice, and butter. Once boiling, gently add the peeled asparagus. Cook for 10–15 minutes, or until a sharp knife slides through easily.1 teaspoon sugar, 1 tablespoon fresh lemon juice, 2 teaspoon salt, 15 grams butter
- Make the hollandaise. In a food processor, blend together the egg yolks, lemon juice, and a pinch of salt until smooth and slightly frothy (about 1 minute).With the motor running, slowly drizzle in your hot butter using the drip hole in the lid. Go slow to help it emulsify! This should take around 2 minutes.Season with a pinch of cayenne, mustard powder, and more salt to taste.3 egg yolks, 1 tablespoon fresh lemon juice, 1 pinch salt, 115 grams butter, Cayenne pepper, Mustard powder
- Plate it. Once the asparagus and potatoes are done, use a slotted spoon or skimmer to remove the asparagus. No need to rinse because that buttery, lemony cooking water because you don't want to rinse off the flavor of the cooking water.Arrange half a pound of asparagus on each plate. Add the potatoes to one side. I like to toss mine with fresh herbs like parsley and chives, and your sliced ham to the other.Spoon the hollandaise generously over the asparagus and garnish with more herbs if you’d like.250 grams cooked, smoked ham, Fresh herbs for garnish
Notes
A note on the ham: I recommend using a smoked, cooked ham like Schaller & Weber’s Black Forest Ham. It’s tender and flavorful. If you're buying from a deli, ask them to slice it thinly so it’s rollable, not thick and chewy. You could also use dry-cured prosciutto or even smoked salmon if you’re in the mood to switch things up.
Pro tip: Save the peels and ends in a freezer-safe bag to make veggie broth for soups later!
Nutrition
Calories: 1118kcal | Carbohydrates: 100g | Protein: 41g | Fat: 65g | Saturated Fat: 38g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 491mg | Sodium: 4342mg | Potassium: 2956mg | Fiber: 16g | Sugar: 11g | Vitamin A: 3726IU | Vitamin C: 117mg | Calcium: 179mg | Iron: 11mg