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Traditional German White Asparagus Ham, Boiled Potatoes and Sauce Hollandaise
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Traditional German White Asparagus with Boiled Potatoes and Ham Recipe

Cuisine German
Servings 2 people

Equipment

  • Fissler Stainless Steel Duch Oven Pure-Profi Collection 

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
Metric - US Customary

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