White asparagus with hollandaise is a classic German spring dish. Simple ingredients, traditional method, and full of flavor.
White asparagus with hollandaise is the most popular asparagus dish in Germany. It's simple, seasonal, and something people wait for every year.
During asparagus season, you see it everywhere - markets, roadside stands, and restaurant menus. Many families cook it at home again and again while it's in season.
This is the classic way to serve white asparagus: gently cooked and paired with a warm, buttery sauce.
If you enjoy asparagus season, you can also try my Pan-Fried Asparagus and Potatoes or Asparagus Chicken Soup. Or check out this collection of Asparagus Recipes.
Ingredients: 6 + salt & pepper | Prep Time: 20 minutes | Cook Time: 20 minutes | Servings: 4 | Difficulty: Easy
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German white asparagus
In Germany, white asparagus is only eaten in season, from April to mid-June. Most people don't buy it outside this time.
Compared to green asparagus, it has a milder taste and is usually served simply, with potatoes, ham, and sauce.
Recipe ingredients
White asparagus: Choose thick, even spears so they cook evenly. Make this White Asparagus Soup, too; it's delicious and sooo German.
Egg yolks: Use very fresh eggs or pasteurized eggs.
Butter: Good-quality butter makes a difference for hollandaise.
Lemon juice & mustard
See the recipe card for full information on ingredients and quantities.
How to cook white asparagus with hollandaise?
Cook white asparagus
Wash and peel the spears. Remove the woody ends.
Cook: Bring a large pot of water to a boil. Add salt, a pinch of sugar, and a little butter. Cook the asparagus for 15-20 minutes, depending on thickness.
Drain well and place on kitchen towels to remove excess water.
Make the sauce hollandaise
This is the same method I use when making whole egg mayonnaise with an immersion blender; a super-easy recipe that never fails. You will also need a jug cup for the melted butter and an immersion blender.
Important: Use a tall, narrow container (I use a measuring cup) that the blender stick fits in all the way to the base. If the container is too large (wide), the sauce will not emulsify.
Step-by-step instructions
Step #1: Place egg yolks, a little water, mustard, lemon juice, and salt in a tall, narrow container.
Step #2: Melt the butter gently and let it sit briefly.
Step #3: Place the immersion blender into the container with the egg yolks and process briefly to combine.
Step #4: With the blender stick going on full speed, slowly drizzle the melted hot butter in a thin stream into the egg mixture (don't move the stick while processing); this should take 30 to 60 seconds.
Step #5: The sauce should turn thick and smooth.
How to make a traditional Hollandaise sauce?
Meaning without an immersion blender.
- Make a simple vinegar reduction with shallot and peppercorns.
- Whisk egg yolks over a bain-marie until thickened.
- Slowly add butter while whisking.
- Season with salt and lemon juice.
Tips
- Always peel white asparagus; the skin is tough.
- Don't overcook it; it should still have a slight bite.
- Use a tall container for the blender method, or the sauce may not emulsify.
- Make broth from asparagus ends and peel: Cook them for 20 minutes in water with 1-2 tablespoons butter, some salt, and lemon juice. Strain the liquid into jars or bottles, let it cool, and refrigerate it for up to 1 week or freeze it for 3-4 months.
- Use the broth to make Pea and Asparagus Risotto or soups.
Recipe FAQs
Yes, but reduce the cooking time. If you have green asparagus, try this Sauteed Asparagus with Garlic.
Place the serving bowl in warm water and stir before serving.
No, it's best served fresh.
Storage
German asparagus with Hollandaise sauce should be served immediately.
However, if you have any leftovers, refrigerate them for 2-3 days. Reheat very gently and under frequent stirring in the microwave or a double boiler (bain-marie).
How to serve white asparagus with white sauce?
The traditional German way is to serve asparagus and hollandaise as a main dish with cooked ham slices and boiled potatoes (preferably, but not mandatory, small new potatoes).
German Asparagus with Hollandaise Sauce
Equipment
- Large saucepan or pot
- Immersion blender Note 1
- Jug for the sauce (measuring cup) Note 2 - Very important!
- Jug cup for the butter
Ingredients
Asparagus:
- 4 ½ lbs white asparagus Note 3
- 1 tablespoon fine sea salt or kosher salt
- 1 tablespoon unsalted butter Note 4
- 1 teaspoon granulated sugar
White sauce hollandaise (Note 5):
- 2 eggs yolks Note 6
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine sea salt or kosher salt
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon water
- 1 stick unsalted butter 4 oz
- parsley and lemon wedges to serve
Instructions
Cook asparagus:
- Peel asparagus: Wash the spears and remove the lower, woody ends (don't discard them, see Expert Tips). Place a stalk on the cutting board and peel it with a vegetable peeler. Start underneath the head of the plant and keep turning the spear to peel it all over. 4 ½ lbs white asparagus
- Cook asparagus: Fill a large saucepan or pot with water and bring it to a boil. Add salt, a little butter, and sugar to the boiling water. Carefully lower the asparagus into the pot, cover, and lower the heat. 1 tablespoon fine sea salt + 1 tablespoon unsalted butter + 1 teaspoon granulated sugar
- Cook for 16 to 20 minutes, depending on thickness and personal taste (I cooked mine for 16 minutes, and I like it to still have a bit of a bite). Thin asparagus won't need that long (Note 7).
- Drain: Remove the cooked stalks from the water and let them drain well. Place them on kitchen towels to make sure the water is absorbed thoroughly.
White sauce:
- Place the egg yolks, mustard, water, lemon juice, and salt in the appropriate container)(Note 2). 2 eggs yolks + ½ teaspoon Dijon mustard + ¼ teaspoon fine sea salt + 1 tablespoon lemon juice + 1 teaspoon water
- Melt the butter in a small saucepan. Transfer it to the jug cup and let it stand for about 20 seconds so the milky whites can settle at the bottom. 1 stick unsalted butter
- Combine: Place the immersion blender into the container with the egg yolks and process briefly to combine.
- Add melted butter: With the blender stick going, slowly drizzle the melted hot butter in a thin stream into the egg mixture; this should take about 30 to 60 seconds; don't move the stick while processing; keep it at the bottom of the container. The sauce should be thick, creamy, and pale.
- Serve immediately, sprinkled with a little parsley and a few drops of lemon juice.parsley and lemon wedges
Notes
- Immersion blender: This recipe is only suitable for an immersion blender. If you want to use another kind of blender, you must use another recipe.
- The size of the container matters! You need a jar or measuring cup that tightly fits the blender's head. Ensure it's not too large. (See photographs in the blog post).
- Asparagus: Green asparagus can be used instead, but white asparagus is traditional.
- Butter: Use European-style butter with 81% fat. Unsalted is perfect, but salted is also ok; adjust the salt accordingly.
- Make a traditional sauce hollandaise using the instructions in the blog post.
- Eggs: Use large egg yolks if you live in the US and medium ones in Germany. If you are worried about raw eggs and food poisoning, use pasteurized (or irradiated) eggs.
- Cooking time greatly depends on the thickness of the asparagus spears. Ideally, they should be thick, and the cooking time should be as indicated in the recipe, but the thickness can vary, affecting the cooking time. Start checking soon enough; the asparagus should be cooked al dente and not be too soft or mushy.
Paul:-) says
Hi Adina,
This looks lovely but I will probably have to use green asparagus. I have only ever seen white asparagus in jars here in Britain. Conversely my German friend had never seen green asparagus until he came to Britain.
Paul:-)
Adina says
Funny, it was pretty much the same for me when I lived in London 18-19 years ago. But nowadays you can buy green asparagus in Germany just as easily. White asparagus does seem to be a German "thing".
Zara says
I had the pleasure of eating this wonderful meal as I was visiting a friend in Germany a few springs ago. Her mother prepared it for us. Every few months I think of this meal! I am excited to make it! Thank you for sharing ☺️
Adina says
Hi Zara. Thank you for your comment. Let me know if you liked it.
Halez says
Very confused about the butter- you don’t really specify how much butter is used where. Also, you said to add egg yolks to that butter/vinegar shallot mixture and then add butter to it once it’s cooking? So confused
Adina says
Of course I do. The butter amounts are specified in the ingredient list, clearly 1 tablespoon for cooking the asparagus and the 250 g for the sauce, there are 2 ingredient sections to make it easier.
I never said you have to mix butter and vinegar and then add egg yolks and also there is nowhere written to add butter once it's cooking. You melt the butter for the sauce and leave it to cool slightly while you make the rest. In the meantime, you cook the shallots and vinegar in another pot. You sieve this vinegar reduction into a bowl and whisk with the egg yolks on bain marie until it thickens. Remove from heat and NOW slowly whisk in the butter you melted before.
Paul:-) says
Silly Mare!
Chris Scheuer says
I am jealous of that white asparagus. I was in Germany one year at Spargelfest time and it was amazing. Lots of restaurants around Heidelberg had Spargelspeise where everything on the menu was with asparagus. I'll never forget it and haven't had asparagus that wonderful since. Your sauce looks amazing. I wish I was having dinner at your house Adina 🙂
Adina says
I've never been to a Spargelfest, but I'd love too. Maybe when the children are older, they would only nag now if there was only asparagus on the menu... 🙂 You can visit us anytime you are in Germany again and we can have lots of asparagus if the season fits. 🙂
Monica says
This looks amazing! What a treat for when asparagus is in season. I have never cooked white asparagus at home; time to look for it! Thanks for the inspiration.
Adina says
I hope you find the white asparagus, it tastes really nice, especially with sauce hollandaise. 🙂
Dawn - Girl Heart Food says
I love both asparagus and hollandaise sauce! I didn't know that white asparagus required a longer cooking time than green. I most often get green asparagus around here, but both are lovely. Great recipe 🙂
Adina says
Thank you, Dawn, nice of you to stop by. White asparagus is normally thicker than the green one and the peel is rougher, that's why it needs a longer cooking time.
Keith @ How's it Lookin? says
Looks so good. I never had white asparagus, thanks for the idea
Adina says
Thank you, Keith. 🙂