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White Asparagus with Hollandaise

The crown jewel of the German spring table — fat white asparagus spears steamed to butter-tender perfection and draped with a glossy, lemon-bright Hollandaise.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: German
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 800 g white asparagus peeled
  • 3 large egg yolks
  • 180 g cold unsalted butter cubed
  • Juice of 1 lemon
  • 1 tbsp water
  • Pinch of cayenne pepper
  • Salt and white pepper
  • Thin Black Forest ham slices (optional)

Instructions

  • Peel asparagus generously. Steam or simmer in salted water 12–18 min until tender. Keep warm.
  • For blender Hollandaise: blend yolks, lemon juice, water, and pinch of salt 30 seconds.
  • With blender running, slowly drizzle in very hot melted butter until thick and creamy.
  • Season with cayenne, salt, and white pepper.
  • Arrange asparagus on plates. Drape with Hollandaise. Add ham if using. Serve immediately.

Nutrition

Serving: 1serving | Calories: 420kcal | Protein: 10g | Fat: 39g | Fiber: 4g
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