By BecR on June 14, 2011
Photo by BecR
Photo by BecR
"A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!"
Serving Size: 1 (215 g)
Servings Per Recipe: 4
"Fabulous! I was nervous about the hollandaise because I'm a bit old-school about sauces. Hollandaise & bearnaise were one of the 1st things i learned to make when i was about 15. It was very good...we decided it was better than Knorr or similar but not quite as good as when cooked in the double boiler. I was excited when it started to thicken but after the next 20 seconds, it broke. A good whisking fixed that. I also added more lemon juice because it wasn't quite tart enough for us. The asparagus is spot on gorgeous. I did find white asparagus & it was a real treat! Thank you! Made for German Tag Contest 5/12,"
"Update - I have used this sauce weekly since finding this sauce recipe. I am rating the sauce only. I cut the recipe and half and loved it."
"I was very sceptical to try the microwave hollandaise, I never cook in the microwave. Besides, I have never made white asparagus, we always use the green one which is available year round in Florida. But, I bravely pushed onward, following the recipe to a T and was richly rewarded! The asparagus was tender, I loved the lemon flavor, however, the big surprize was the hollandaise sauce! Silky and smooth and very tasty. With a glass of Riesling, this was a lovely lunch! Tagged, made and reviewed for the "More than Sauerkraut and Dumpling" event."