Spangle mat Hollandaise (White Asparagus with Hollandaise Sauce)

Spangle mat Hollandaise (White Asparagus with Hollandaise Sauce)

(A classic German spring dish featuring tender white asparagus served with rich, buttery Hollandaise sauce.)

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Ingredients

For the Asparagus:

• 2 lbs white asparagus, trimmed and peeled
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp butter
• 4 cups water

For the Hollandaise Sauce:

• 3 egg yolks
• 1 tbsp lemon juice
• ½ cup unsalted butter, melted and warm
• 1 tsp Dijon mustard (optional, for extra depth)
• 1 pinch salt
• 1 pinch white pepper

For Serving:

• Fresh chopped parsley (optional)
• New potatoes or ham (optional sides)

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Instructions

1. Cook the White Asparagus:

• Bring water, salt, sugar, and butter to a gentle boil in a wide pot.
• Add the peeled asparagus and simmer for 8–12 minutes until tender.
• Drain and keep warm.

2. Make the Hollandaise Sauce:

• In a heatproof bowl, whisk egg yolks and lemon juice until smooth.
• Place the bowl over a double boiler (low heat) and whisk constantly.
• Slowly drizzle in melted butter, whisking until thick and creamy.
• Stir in salt, white pepper, and Dijon mustard (if using).

3. Serve & Garnish:

• Arrange the white asparagus on a plate.
• Spoon over Hollandaise sauce.
• Garnish with fresh parsley and serve with boiled new potatoes or ham.

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Why This Version Stands Out?

✅ Authentic German preparation with delicate white asparagus.
✅ Silky, rich Hollandaise sauce for a perfect pairing.
✅ Simple yet elegant springtime dish.

Would you like to add crispy Schnitzel or a glass of Riesling wine for a full German meal? 😊🍷