Entree: Germany – Lower Saxony – Spargel mit Sauce Hollandaise (Steamed white asparagus served with classic hollandaise sauce and boiled potatoes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 2 lb (900 g) white asparagus, peeled and trimmed
- 1 lb (454 g) new potatoes or small waxy potatoes
- 4 large egg yolks, approx. 68 g total
- 1/2 cup (113 g) unsalted butter, melted
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) white wine vinegar
- Pinch of sugar for asparagus cooking
- Salt to taste
- Freshly ground white or black pepper to taste
- 8 slices cooked ham, approx. 8 oz (225 g)
- 2 tbsp (30 g) chopped fresh parsley for garnish

Instructions

1. Place potatoes in a pot, cover with cold salted water, and simmer until tender, about 15–20 minutes depending on size. Drain and keep warm.
2. Bring a large pot of water to a gentle boil, add a pinch of sugar and salt, and cook the peeled white asparagus until just tender, about 8–12 minutes depending on thickness. Drain and keep warm.
3. For the hollandaise, set up a bain-marie: a heatproof bowl over simmering (not boiling) water. Whisk 4 large egg yolks (approx. 68 g) with 1 tbsp (15 ml) lemon juice and 1 tsp (5 ml) white wine vinegar until slightly thickened.
4. Place the bowl over the simmering water and whisk constantly while very slowly drizzling in the melted butter 1 tbsp at a time to emulsify. Continue until sauce is thick and glossy. Remove from heat and season with salt and freshly ground pepper to taste. Keep warm but do not overheat or it will split.
5. Reheat ham slices gently if desired.
6. To serve, arrange asparagus and potatoes on plates, add ham slices, and spoon hollandaise generously over the asparagus. Sprinkle with chopped parsley and serve immediately.