Seasonal White Asparagus with Potato Snow, Ham & Foamy Milk Sauce

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I am an absolute white asparagus lover. Not only does it bring back many fond memories of my mom, sister and I peeling it in the kitchen together before cooking (a task that I don’t miss too much…), but since it’s not commonly eaten in the US, it’s especially exceptional when I do find it and get the chance to prepare it. I usually see it at Whole Foods, and while I have yet to come across finding real German asparagus (the kind I see is usually grown in Peru), it’s still very delicate and delicious just like the German kind. I have so far shared two other recipes using white asparagus, including delicious, savory crêpes and a creamy, sparkling white asparagus soup – make sure to check both out as well!

A Cloud-Like Asparagus Experience

With the asparagus, I am serving an airy, lemony milk foam sauce and fluffy “potato snow,” consisting of potatoes that have been pressed through a potato ricer or Spätzle press, accompanied by thinly sliced proscuitto. This meal makes you feel like you’re eating clouds of goodness. It’s also super simple and pretty quick to prepare, especially if you are able to recruit someone to help you peel the asparagus spears!

Some Bubbly To Keep Things Light!

When you’re eating a light meal, you may as well keep it light and bubbly with your drink pairing! Schlumberger Brut is of Austrian descent and produced using the traditional champagne method. It’s a delicious sparkling wine that pairs perfectly with this super light white asparagus meal! To find it where it’s available in your area of the country, please visit this link to send an inquiry. Cheers!

White Asparagus with Potato Snow and Cured Ham

Dirndl Mama Now Live!

In case y0u missed it, my new blog “dirndl mama” made its debut while we were out of town for our babymoon in Mallorca, Spain, and to visit my family in Germany. Please make sure to check out my new website, and if you would like to follow along, please also subscribe to dirndl mama and give me a follow on Instagram for more real time updates regarding my pregnancy and all the other fun stuff happening in our life right now as we’re prepping to become a family! I am so excited to be sharing this crazy journey with you and can’t wait to connect with some of you through dirndl mama as well!

Rote Grütze Up Next!

Had enough Maultaschen talk? If you try out this recipe, make sure to leave some feedback and ideas in the comment section below, and subscribe to receive weekly emails with new recipes!   Later this week I will share a light dessert recipe using lots of berries – stay tuned!

Ingredients for 4 servings:

  • 21 oz (600 g) Yukon Gold potatoes
  • 2 lb white asparagus
  • 1 pinch sugar
  • 13.5 oz (400 ml) milk
  • 2 garlic cloves
  • peel of half an organic lemon
  • 1 Tbsp cornstarch
  • 5.5 oz (160 g) thinly sliced proscuitto
  • herbs
  • salt, pepper & nutmeg to taste


  1. Peel the potatoes, wash and quarter them and boil in salted water for 25 minutes. Peel the asparagus and trim the ends.
  2. Combine milk, whole garlic cloves and lemon peel in a small pot and bring to a boil. Reduce heat to low and let steep for 10 minutes.
  3. Cook the asparagus in salted water and a pinch of sugar for 10 to 12 minutes until “al dente.”
  4. In a small bowl, whisk together cornstarch with some of the hot milk mixture, then return to the milk mixture and bring to a boil. Repeat with more cornstarch if the sauce hasn’t thickened enough. Season with salt, pepper and nutmeg. Remove the lemon peel and using an immersion blender, puree the sauce until foamy.
  5. Drain the potatoes and return to the empty pot to release steam. Using the potato ricer or Spätzle press, squeeze directly onto four dinner plates and serve with the drained asparagus and ham. Evenly distribute the foamy milk sauce over the asparagus and garnish with fresh garden herbs.
  6. Tip: To prevent the potatoes from cooling too much, warm your plates in the oven for a few minutes before serving. If you don’t have a press, simply mash the potatoes with some milk using a fork. Guten Appetit!

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Some More White Asparagus Recipes You Need To Try:

What I Used For White Asparagus & Potato Snow

Sponsored Content and Affiliate Links Disclosure

I received compensation from Niche Import Co. in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.