Traditional German White Asparagus with Boiled Potatoes and Ham Recipe
Servings 2 people
Equipment
- Fissler Stainless Steel Duch Oven Pure-Profi CollectionÂ
Ingredients
Potatoes
- 5-6 potatoes medium
- 2 liter water for potatoes
- 1 tablespoon salt
Asparagus
- 3 liters water for asparagus
- 1 kg white asparagus
- 3 tablespoons sugar white
- 3 tablespoon salt
- 100 mililiter wine white, sour, like Riesling or Silvaner
Finish
- 5-6 slices ham cooked
- 250 mililiter sauce hollandaise
- 1 tablespoon parsley chopped
White asparagus soup
- 100 g butter
- 100 g flour
- 200 ml cream
Instructions
Cook potatoes
- In the medium pot place the potatoes and bring water to boil. Put 1 tablespoon of salt and cook the potatoes over low heat for 15-20 minutes or until done.
Prepare Sauce hollandaise
- Cook or warm up your sauce hollandaise.
Cook asparagus
- Wash white asparagus well with water.
- Peel white asparagus. I go with my peeler sometimes 3 times from the head right to the bottom to keep sure I don't leave any wooden parts. Cut our the bottoms. Don't throw away the peel, you can make cream soup out of it!
- Take a large pot (I use 5,1l, 26cm/10inches diameter Fissler Dutch Oven - because it fits the length of the asparagus) and pour water for asparagus in it. (The recipe video was created in the caravan, the pot there was a bit too small for while asparagus therefore we had to shorten it)
- Add salt, wine and sugar to it and stir until sugar dissolves. Add asparagus and bring it to boil.
- Cook asparagus over medium-low heat for 8-10 minutes. If you have thicker pieces it can take up to 12 minutes to be well cooked. Set aside.
- Keep the broth.
Finish
- On the large plate put cold, rolled ham slices, boiled potatoes and white asparagus.
- Pour warm sauce hollandiase over asparagus.
- Garnish with parsley.
- Serve immediately.
Cook the soup
- Take the pot with the asparagus broth and add the peel to it.
- Bring it to boil and simmer for 15 minutes. Take the peel out of the pot.
- Pour the broth from the pot into a large bowl and take the pot and heat it up to medium. Add butter, let it melt.
- Add flour and stir to combine. Wait until the mixture boils. Keep on boiling and stirring for 3-4 minutes.
- Add the asparagus broth with the ladle one-by-one and keep on stirring vigorously.
- As soon as you added the whole thing ass cream, bring it to boil. At this point your soup is ready. You can store it in the fridge up to 3 days or freeze it if you wish.
Video
By loading the video, you agree to YouTube's privacy policy.
Learn more