White Asparagus with Hollandaise Sauce Recipe

click to rate
6 votes | 5675 views

This dish brings me back to my Vienna days: white asparagus and potatoes with hollandaise sauce. The appearance of asparagus in the markets of Vienna--as elsewhere--is a harbinger of Spring. Austrians (and Germans) have a thing for white asparagus. They prefer it to the green kind that is more familiar in most other places. In fact, ask for Spargel and they will assume you mean white asparagus, you should say Gruener Spargel, or "green asparagus" if you want the kind we're most familiar with. White asparagus are grown by keeping dirt mounded around the emerging stalk, depriving it of light. The plant cannot produce chlorophyll without light, thus there is no green color to the stalks. The flavor is more delicate, and the flesh more tender, than regular asparagus. (The same light deprivation technique is used to keep Belgian endive white as well.)

Anyway, this is another dish of utter simplicity to make, but quite beautiful to behold.

Prep time:
Cook time:
 
Tags:

Ingredients

  • See recipe

Directions

  1. See recipe (link below)

Toolbox

Add the recipe to which day?
« Today - Jul 28 »
Today - Jul 28
Jul 29 - Aug 04
August 5 - 11
August 12 - 18
Please select a day
or Cancel
Loading... Adding to Planner

Languages

How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Reviews

  • Cristina
    How interesting. I've seen white asparagus in the store and wondered if its flavor was different from the familiar green kind. So it's more for aesthetics. Beautiful dish.
    • Drick Perry
      ah yes, one of the great mother sauces and yes, how perfect with the great taste of the milder asparagus - I do so much love sauces, even these heavy, bad-for-you boys that I too 'sneak' in every once in a while ...hell Frank, you know me, at least once a week........
      I've cooked/tasted this recipe!
      • kathy vegas
        Asparagus and hollandaise is my very favorite veg.....and hollandaise, let's just say I dream of an IV pole with a gallon bag of it dripping right into my veins.
        I've cooked/tasted this recipe!
        • Nick Roche
          Frank, I make these also; however, I chill them once cooked and pour a nice Dijon vinaigrette over them and serve as an appetizer. Have you tried them that way before?

          Comments

          Leave a review or comment