We're eagerly latching onto Spargelzeit while it lasts with white asparagus covered in a lemony, light béchamel sauce and served with ham and potato 'snow.' This is a light and refreshing version of the typical white asparagus with hollandaise sauce and I know you'll love it!
A Spargelzeit Recipe
I am an absolute white asparagus lover! I'll call it the lobster of all asparagus because the taste and texture are so mild and delicate and also a bit sweet (and it's typically quite expensive).
Preparing white asparagus brings back many fond memories of my mom, sister, and me peeling it in the kitchen together before cooking. That's a task that I don’t miss too much, but it's always good to stock up on peelers, so you can have others help! 🙂
Where To Find White Asparagus In The US
Since white asparagus is not commonly eaten in the US, it’s always a special moment when I do find it and get the chance to prepare it. I usually find asparagus at
Whole Foods and it gets shipped in from Peru.
Interestingly enough, I have never seen German-grown white asparagus in the United States despite Germans eating the most white asparagus in the world!
The Peru-grown white asparagus is still very delicate and delicious just like the German kind.
Still no luck finding fresh white asparagus? Try this jarred kind (I just ordered a 6-pack to keep handy for future asparagus cravings). Then try one of my Spargel recipes listed above!
Béchamel instead of Hollandaise
With the asparagus, I am serving an airy, lemony milk foam sauce (a light bechamel version) and fluffy 'potato snow,' aka potatoes that have been pressed through a potato ricer or Spätzle press.
The plate is then finished off with thinly sliced ham (you could use salt-cured and dried ham like I did or cooked ham). This super-light white asparagus dish 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!
More great white asparagus recipes
I am highlighting my top 7 white asparagus recipes for you as well, so you don't have to scratch your head wondering which ones you will try next!
White Asparagus, Ham and Potato Snow for Spargelzeit
Equipment
Ingredients
- 600 grams your choice of potatoes I used red potatoes
- 2 pounds white asparagus
- 1 pinch sugar
- 400 milliliters milk
- 2 garlic cloves
- ½ organic lemon zest only
- 1 Tablespoon cornstarch possibly more
- 160 grams thinly sliced ham I used prosciutto di Parma
- salt, pepper & nutmeg to taste
- fresh garden herbs optional as garnish
Instructions
- Peel the potatoes, wash and quarter them and boil in salted water for 15 minutes, or until a fork or a knife glides through them. Drain the potatoes and keep warm, season with more salt.600 grams your choice of potatoes
- Peel the asparagus and trim the ends.2 pounds white asparagus
- 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.400 milliliters milk, 2 garlic cloves, ½ organic lemon
- Cook the asparagus in salted water and a pinch of sugar for 10 to 12 minutes until “al dente.”1 pinch sugar
- 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.1 Tablespoon cornstarch, salt, pepper & nutmeg
- Remove the garlic and using an immersion blender, puree the sauce until foamy.
- Using the potato ricer or Spätzle press, squeeze the boiled potatoes directly onto four dinner plates and serve with the drained asparagus and ham.160 grams thinly sliced ham
- Evenly distribute the foamy milk sauce over the asparagus and garnish with fresh garden herbs.fresh garden herbs
Notes
- To prevent the potatoes from cooling too much, warm your plates in the oven at 150 degrees Fahrenheit for a few minutes before serving. If you don’t have a spätzle press or potato ricer, simply mash the potatoes with some milk using a fork.
- For the ham, I used salt-cured, dried ham like prosciutto di Parma (or real Black Forest ham if you can get it). You can also use cooked ham if you prefer that.
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