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Tender German White Asparagus Recipe Easy Creamy Hollandaise With New Potatoes

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A simple and elegant springtime dish featuring tender German white asparagus paired with creamy hollandaise sauce and buttery new potatoes. Perfect for a comforting yet refined meal.

Ingredients

Scale
  • 1.5 lbs (700 g) German white asparagus, peeled carefully
  • 1 lb (450 g) new potatoes (small, waxy varieties like fingerlings or baby Yukon golds)
  • 1 teaspoon salt (for boiling water)
  • 1 tablespoon unsalted butter (optional, for tossing potatoes)
  • 3 large egg yolks (room temperature)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup (115 g) unsalted butter (clarified or melted, warm)
  • Pinch of cayenne pepper or white pepper
  • Salt to taste

Instructions

  1. Peel the white asparagus starting about 2 inches below the tips down to the base using a vegetable peeler. Trim off the woody ends (about 1 inch).
  2. Rinse the new potatoes well to remove dirt but leave the skin on. Halve or quarter larger potatoes for even cooking.
  3. Place potatoes in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook for 15-20 minutes until tender when pierced with a fork.
  4. About 10 minutes before the potatoes are done, add the peeled asparagus to the boiling water. Cook for 8-10 minutes until tender but still firm. Remove asparagus with a slotted spoon and set aside to drain.
  5. Drain potatoes and toss gently with 1 tablespoon unsalted butter if desired. Cover to keep warm.
  6. To make the hollandaise sauce, whisk together 3 egg yolks and 1 tablespoon lemon juice in a heatproof bowl until light and slightly thickened.
  7. Set the bowl over a saucepan of gently simmering water (double boiler style). Slowly drizzle in the warm melted butter while whisking constantly to form a thick, creamy sauce.
  8. Remove from heat before it gets too hot to avoid curdling. Season with salt and a pinch of cayenne or white pepper.
  9. Arrange the new potatoes and white asparagus on a serving platter. Spoon the creamy hollandaise generously over the asparagus.
  10. Garnish with fresh chopped chives or parsley if desired and serve immediately while warm.

Notes

Peel asparagus thoroughly but gently to avoid breaking the stalks. Use room temperature eggs for hollandaise to prevent scrambling. If hollandaise sauce separates, whisk in a teaspoon of warm water slowly to bring it back together. Do not overcook asparagus or potatoes to maintain texture. Hollandaise is best served fresh but can be kept warm for a short time.

Nutrition

Keywords: German white asparagus, hollandaise sauce, new potatoes, spring recipe, creamy sauce, easy asparagus recipe

Find it online: https://shimmersnack.com/tender-german-white-asparagus-recipe-easy-creamy-hollandaise-with-new-potatoes/