A spring classic with the perfect wine accompaniment
Tender, fresh asparagus, accompanied by creamy hollandaise sauce and new potatoes – a classic of spring cuisine! The buttery sauce and the delicate flavours of the asparagus call for a wine with freshness, elegance and a fine acidity. Grüner Veltliner from the Kamptal (Austria) is the ideal choice for this. Find out here which other wines go wonderfully with this dish!
Which wines go best with asparagus with hollandaise sauce & new potatoes?
Asparagus has a delicate, slightly bitter flavour that is balanced out by the creamy hollandaise sauce. The buttery texture of the sauce requires a wine with a fine acidity structure that refreshes the dish without dominating it.
A Grüner Veltliner from the Kamptal (Austria) is the perfect choice here. Its crisp freshness, subtle spiciness and light herbal notes emphasise the asparagus, while its subtle fruit perfectly complements the creamy sauce. The lively acidity also ensures a wonderful balance with the buttery notes of the hollandaise.
Wine recommendations
1st Grüner Veltliner from the Kamptal (Austria)
- Why? The lively acidity and subtle herbal notes harmonise perfectly with the asparagus and balance out the buttery sauce.
- Recommended region: Kamptal, Austria
2. sauvignon blanc from the Loire (France)
- Why? The crisp acidity and mineral notes of a Sauvignon Blanc provide a pleasant freshness and complement the dish wonderfully.
- Recommended region: Sancerre, Loire, France
3. pinot blanc from Germany
- Why? With its gentle fruit, mild acidity and subtle nuttiness, Pinot Blanc is an elegant choice that supports the creamy Hollandaise sauce.
- Recommended region: Baden, Germany
The recipe:
Asparagus with hollandaise sauce & new potatoes
Cooking utensils
- 1 Asparagus peeler
- 1 Large pot for the asparagus
- 1 Small pot for the potatoes
- 1 Whisk
- 1 Small bowl for the bain-marie (hollandaise sauce)
Ingredients
For the asparagus & potatoes:
- 500 g white asparagus
- 300 g new potatoes
- 1 TL Salt
- 1 TL Sugar
- 1 EL Butter
For the hollandaise sauce:
- 2 Egg yolk
- 125 g Butter
- 1 EL Lemon juice
- 1 EL White wine
- Salt & pepper to taste
Preparation
Cook asparagus:
- Peel the asparagus and cut off the woody ends.
- Cook in boiling water with salt, sugar and butter for approx. 8-10 minutes.
- Remove and keep warm.
Boil the potatoes:
- Wash the potatoes thoroughly and cook in salted water for about 20 minutes.
- Drain and allow to evaporate briefly.
Prepare the hollandaise sauce:
- Melt the butter in a small pan and leave to cool slightly.
- Place the egg yolks, lemon juice and white wine in a heatproof bowl and whisk over a bain-marie until frothy.
- Slowly stir in the melted butter until the sauce becomes creamy.
- Season to taste with salt & pepper.
Serve:
- Arrange the asparagus and potatoes on plates, drizzle with hollandaise sauce and serve immediately.
Recommended side dishes
- Fresh leaf salad with vinaigrette
- Smoked salmon or ham for a non-vegetarian option
- Butter-toasted baguette
