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White asparagus with hollandaise sauce and Black Forest ham on an oval porcelain plate, Bavarian Sunday light, with white wine glass

White asparagus with hollandaise sauce and Black Forest ham

Tender white asparagus, classically cooked in salted water with butter and a pinch of sugar, meets a homemade hollandaise sauce and wafer-thin slices of Black Forest ham. A spring classic of German cuisine, which finds its ideal companion in a good glass of Pinot Blanc from Baden. Simple, festive, irresistible - the perfect asparagus dish for two.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course, Seasonal cuisine, Spring dish
Cuisine Baden, German
Servings 2 Servings
Calories 749 kcal

Cooking utensils

  • 1 Large pot (at least 5 l) with asparagus grid or asparagus stove
  • 1 Stainless steel mixing bowl for the bain-marie
  • 1 Small pot for the water bath
  • 1 Whisk
  • 1 Sharp asparagus peeling knife
  • 1 Skimmer
  • 1 Lemon squeezer
  • 1 Preheated plates (oval or round, at least 28 cm)

Ingredients
  

For the asparagus:

  • 1 kg white asparagus fresh, firm sticks
  • 1 teaspoon salt
  • 1 tsp sugar
  • 1 Tbsp butter
  • Juice of ½ lemon

For the hollandaise sauce:

  • 3 Egg yolk Size M
  • 150 g clarified butter
  • 2 Tbsp white wine dry
  • 1 EL Water
  • Juice of ½ lemon
  • Salt white pepper, 1 pinch of cayenne pepper

To serve:

  • 80 g Black Forest ham sliced wafer-thin, 4-6 slices per person
  • Fresh chervil or chives optional

Preparation
 

PREPARATION:

  • Wash and completely peel the asparagus - from the head downwards, especially the lower third.
  • Cut off the woody ends by approx. 2 cm.
  • Sort the sticks by thickness.
  • Bring the water to the boil in an asparagus stove or large pan.
  • Place the egg yolks and white wine in the mixing bowl.
  • Melt the butter and set aside.

COOKING STEPS:

  • Season the salted water with salt, sugar, butter and lemon juice.
  • Pickle the asparagus - thick spears first.
  • Cook over a medium heat for 10-14 minutes; the sticks should remain firm to the bite.
  • Whisk the egg yolks with the white wine and water in a bain-marie until creamy and the mixture becomes more voluminous.
  • Add the clarified butter in a thin stream and continue to beat constantly.
  • Season to taste with lemon juice, salt, white pepper and cayenne pepper.
  • Keep the sauce warm (water bath at a very low temperature), do not allow to boil.
  • Allow the ham slices to come to room temperature.

DIRECTIONS:

  • Prepare preheated plates.
  • Remove the asparagus with a slotted spoon and drain well.
  • Place the sticks diagonally on the plate (5-6 sticks per person).
  • Spoon the hollandaise sauce generously over the top half of the asparagus.
  • Loosely drape the Black Forest ham - free, airy folds look more elegant.
  • Optionally garnish with fresh chervil or chives.

SUPPLEMENTS:

  • New potatoes
  • Leaf salad
  • Boiled egg

Nutritional values per portion

Calories: 749kcalCarbohydrates: 52gProtein: 46gFat: 38g
Keyword Asparagus classic, Asparagus Hollandaise wine, Asparagus recipe german, Asparagus wine pairing, Asparagus with ham, Black Forest ham Asparagus, Pinot Blanc Asparagus, White asparagus Hollandaise sauce
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