German White Asparagus (Spargel) Recipe: Authentic Spring Dish
Quick Answer: German White Asparagus, also known as Spargel, is a delicate spring vegetable harvested from mid-April to June. Traditionally, it is peeled, simmered with butter, salt, and sugar, then served with hollandaise sauce, boiled potatoes, and cured ham.
What is German White Asparagus (Spargel)?
White asparagus, or Spargel, is grown underground to prevent chlorophyll from developing, giving it a pale ivory color and a mild, slightly bitter flavor. In Germany, its short season is celebrated as Spargelzeit, making it one of the country’s most anticipated spring foods.
Why This Recipe is Special
- Authentic Taste: Recreate a German Frühlingsfest (spring festival) at home.
- Simple but Elegant: A few ingredients let the asparagus shine.
- Seasonal Tradition: Perfect for celebrating spring’s arrival.
Ingredients You’ll Need
Main Ingredients
- 2 lbs (1 kg) white asparagus, firm stalks with closed tips
- 2 tbsp butter
- 1 tbsp sugar
- 1 tsp salt (preferably sea salt)
- Water (enough to cover the asparagus)
For Serving (Traditional)
- Creamy hollandaise sauce (homemade or store-bought)
- Boiled new potatoes with fresh chives
- Cured ham (Black Forest ham, prosciutto, or similar)
- (Optional) Kratzete – a rustic German-style pancake
Step-by-Step: How to Cook German White Asparagus
Step 1: Peel Thoroughly
Use an asparagus peeler or vegetable peeler to remove the fibrous skin from tip to base. Save peels and ends to make asparagus broth.
Step 2: Trim Woody Ends
Cut about 1 inch from the base of each spear.
Step 3: Sauté in Butter
Melt butter in a wide skillet, add asparagus spears, and roll gently for 2–3 minutes for flavor.
Step 4: Simmer Until Tender
Add water, sugar, and salt. Cover and simmer for 20–25 minutes until soft but not mushy. Avoid rapid boiling to protect the delicate tips.
How to Serve German Spargel
Serve the hot asparagus on warm plates, topped with hollandaise sauce. Pair with:
- Chive-dusted boiled new potatoes
- Thin slices of cured ham
- A lemon wedge for brightness
Chef’s Notes & Expert Tips
- Freshness Test: Squeeze the base—fresh asparagus releases droplets of water.
- Keep It White: Add lemon juice to cooking water to prevent discoloration.
- Storage: Keep unpeeled asparagus wrapped in a damp cloth in the fridge for 2 days.
- Zero Waste: Use peels to make asparagus stock for soups or risottos.
FAQs About Cooking German White Asparagus
Q: Can I substitute green asparagus?
A: Yes, but it cooks faster (5–10 minutes) and has a stronger, grassier taste.
Q: Why add sugar to the cooking water?
A: Sugar balances the natural mild bitterness of white asparagus.
Q: How do I make hollandaise sauce easily?
A: Whisk egg yolks, lemon juice, and butter over a double boiler, or use a blender for a quick, stable version.