It’s Spargel season in Germany, and that means one thing: Germany is dropping everything to celebrate white asparagus. This isn't just any veggie trend, but a (sometimes questionable) cultural obsession! And if you’ve never had white asparagus with (fool-proof!) hollandaise sauce, ham, and potatoes? It's a must-try! It's the most traditional way to eat Spargel in Germany any one of my 7 favorite ways of eating white asparagus!
Growing up in Germany, the arrival of Spargelzeit meant the markets were suddenly filled with tall bundles of white stalks, and there is no missing this annually recurring 'trend.' Peeling asparagus becomes a family thing to do, complete with bottles of dry Riesling (frankly, because it's more fun to do with some help!). The simple combination of buttery sauce, salty ham, and perfectly cooked potatoes is still one of my favorite meals ever!
I’ll walk you through how to prep white asparagus the traditional German way, how to make a quick (and fool-proof!) hollandaise sauce, and why this dish is an absolute must every spring! Whether you're German or just asparagus-curious, I promise this recipe will bring a little Spargelzeit hype into your kitchen.
Jump to:
- Why you will love this recipe!
- Ingredients
- How to peel white asparagus
- How to make hollandaise Sauce
- Let's plate it!
- Recipe Tips & Variations
- What is white asparagus (and why is it so special)?
- More German Spring Recipes You’ll Love:
- Traditional White Asparagus Recipe with Fool-Proof Hollandaise, Ham & Potatoes
Why you will love this recipe!
- The authentic combo of asparagus, ham, and potatoes is the winner! It's the exact way it’s served in Germany.
- Fool-proof Hollandaise from scratch. We're using no shortcuts or pre-mixes. You will still love my quick, stress- and curdle-free hollandaise sauce!
- Flavor tips like adding sugar to the asparagus water for better balance.
- No-waste trick: Save peels and ends to make homemade asparagus broth for soups or sauces later.
- Recommended ingredients like Schaller & Weber ham for a true German flavor.
Ingredients
Here’s what you’ll need to make the classic German combo. Detailed amounts are in the printable recipe card below.
White asparagus. Look for thick, firm stalks with tightly closed tips. Keep in mind that you need to peel them and trim the ends, so they will lose some of their thickness.
Thinly sliced cooked ham. Think smoked, cooked ham or even leftover baked ham (if you're able to slice it thinly at home). You want it thin enough so that it easily wraps around the asparagus, but thick enough so that it does not fall apart. I love the pre-sliced Black Forest Ham from Schaller & Weber for this meal, my favorite US-baded German butcher of choice!
Potatoes. Waxy potatoes like Yukon Gold or red potatoes work best here.
Hollandaise sauce. My sauce is super quick and can be made in your food processor (or blender). You will need egg yolks, fresh lemon juice, butter, cayenne, and mustard powder.
Lemon, salt, sugar & butter. To flavor the asparagus water. Trust me on this!
How to peel white asparagus
- Peel them! Always peel white asparagus. The outer layer is fibrous and tough. To peel it, start just below the tip (I start at about a ½ inch or 1 cm width below the tip) and go down to the bottom using a vegetable peeler. How much you need to peel depends on how fresh the asparagus is. Sometimes, asparagus that's harvested late in the season (in June) needs an additional layer of peeling. April and May are the height of asparagus season.
- Trim the ends. Cut off the woody bottoms, about ½ inch (about 1 cm) or more if they seem dry. To know exactly where to cut them off, you can gradually cut off ¼ inch (½ cm) slices until the asparagus is still moist on the bottom. I usually end up cutting off between ½ to a full inch. Reserve the bottoms (if they look good) to use for veggie broth. I toss them in a freezer bag until I have collected enough trimmings for a soup.
- Boil in seasoned water. Bring a large pot of water to a boil and season it with a bit of salt, sugar, lemon juice, and a tablespoon of butter. Simmer the peeled asparagus until tender (usually 10 to 15 minutes, depending on the thickness). You want them soft, but they should still have a little bite.
How to make hollandaise Sauce
This one may scare you, and I am here to help you let go of all the scary feelings. I may have curdled a few too many eggs while trying to make Hollandaise the traditional way. So to help alleviate any stress, here is my fool-proof method! All you need is a food processor (or a blender).
For full instructions, click here to get to the recipe card.
Fool-Proof Blender Method (my go-to):
This method does not risk you curdling the egg yolks while making hollandaise the traditional way. Instead, I will show you my quick, fool-proof method. For detailed instructions, see the recipe card.
- Add egg yolks, lemon juice, and a pinch of salt to your food processor.
- Blend on low and slowly drizzle in hot, melted butter while blending until thick and creamy.
- Season to taste with salt and a pinch of cayenne or mustard powder if you like. The mustard powder is a tasty twist. You can use a bit of Dijon mustard in case you don't have the powder at home.
I hope this will give you the confidence that you need to make hollandaise sauce from scratch every single time!
Let's plate it!
Once your Spargel is tender, potatoes are boiled, and hollandaise is made, it’s time to bring it all together onto a plate. I typically serve it individually on plates, but you could easily serve this meal family-style as well.
To plate individually, add a generous portion of asparagus onto a plate. I usually gauge half a pound per adult. Now add a couple slices of ham (I love rolling them up to create 'ham roses' for texture and for looks). The Black Forest ham from Schaller & Weber is my favorite for this meal!
And finally, scoop on some buttery potatoes and drench your Spargel in warm hollandaise sauce. Serve immediately.
For an extra German touch? Sprinkle with chopped parsley or chives and serve with a glass of dry Riesling or Weißburgunder (Pinot Blanc).
Recipe Tips & Variations
- No white asparagus near you? Look for it at European grocery stores, farmers' markets in spring, or specialty stores. I can usually find it at our local Whole Foods (they take requests!) or Sprouts as well. In a pinch, green asparagus works too. I simply adjust the cook time to be a bit shorter.
- Want to skip hollandaise? Melted butter and a squeeze of lemon are totally acceptable and still delicious. Optionally, sprinkle some fresh herbs over the top.
- Storing leftovers: Keep hollandaise separate and store asparagus and potatoes in the fridge for up to 2 days. Reheat the hollandaise gently, so the egg does not begin to curdle. This is best done using a double boiler. I simply place a steel bowl into a small pot of hot water and whisk it until warmed.
What is white asparagus (and why is it so special)?
White asparagus is grown underground to protect it from sunlight, which means it doesn’t produce chlorophyll. That’s why it stays white and why it has such a mild, delicate flavor.
Compared to green asparagus, white asparagus is generally thicker, needs to be peeled (a must!), and has a bit more of a tender bite once cooked properly.
In Germany, Spargelzeit (white asparagus season) usually runs from April to late June. It’s short, it’s seasonal, and it’s highly anticipated and hyped up. You’ll see it on restaurant menus everywhere, farmers' markets will sell out of it, and there are even festivals dedicated to celebrating Spargel, including the crowning of Spargel queens.
More German Spring Recipes You’ll Love:
Looking to add more German spring flavors to your life? Check out my Spargel roundup post, featuring my 7 favorite Gerrman white asparagus recipes.
Try this ultra creamy, but light white asparagus soup (Spargelsuppe), my spring Flammkuchen with white asparagus, Cambozola cheese, and prosciutto, or my light egg salad with yogurt, curry, and green apple on some fresh-baked sourdough potato bread!
I hope this Spargel dish brings a bit of German spring energy into your home! Let me know if you make it, and don’t forget to leave a comment below if you loved it or have any questions!
Traditional White Asparagus Recipe with Fool-Proof Hollandaise, Ham & Potatoes
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
- A pinch of 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, A pinch of 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
dirndlkitchen
I hope you love this classic German asparagus recipe as much as we do! That easy hollandaise sauce is a go-to recipe! Let me know in the comments if you got a chance to try it! Sophie