Spring marks the beginning of asparagus season in Germany and in France and is cause for celebration because it also means that spring has arrived and warmer days are ahead. In Germany asparagus fever continues until mid-June and takes many forms including competitions to determine the largest asparagus, and the fastest asparagus peeling methods. There are festivals, seminars, and tours all focused on learning more about, and finding new ways to enjoy asparagus. In France you’ll find lively regional competitions to find the quintessential wine / asparagus pairing.
Asparagus with Hollandaise sauce is incredibly delicious and understandably the most popular way to prepare asparagus in both countries. We thought we’d participate in the celebration by sharing this recipe, and if you are intimidated by Hollandaise you’ll love this easy blender recipe.
Local Bavarian asparagus is grown in the geographical triangle between Munich, Ingolstadt and Augsburg, where the sandy soil affords this type of asparagus its typical nutty flavor. Recipe varieties around this healthy harbinger of spring are endless, but we want to share the classic with you, which can be found eaten at restaurants and homes during asparagus season.
Roasted Asparagus with Hollandaise Sauce
500 grams (1 pound) firm potatoes
1 pound of asparagus either white or green
1 Tablespoon of unsalted butter
Salt and pepper to taste
3 egg yolks
Juice of half a lemon
Cayenne pepper to taste (optional)
250 grams of butter melted
For the potatoes:
2 tsp butter
2 tsp freshly chopped parsley
Preheat oven to 425 degrees
- Peel potatoes and boil in salt water for 30 minutes until tender
- Toss asparagus with 1 tablespoon of butter, salt and pepper and roast until it starts to caramelize, but is still crisp, about 10 minutes.
- Add egg yolks, lemon juice, and cayenne pepper to blender and blend a few seconds until combined.
- With blender running, pour the hot butter into blender in a slow stream until combined.
- Taste and add more lemon juice, cayenne pepper, and salt if needed.
Putting it together:
- Drain the potatoes and place the pan with the potatoes back on the hot burner and steam them dry shaking the pot a few times so the remaining water evaporates.
- Add some butter so it melts over the hot potatoes and sprinkle them with the chopped parsley.
- Carefully remove the cooked asparagus from the pan and place on a pre-warmed serving tray.
- Sprinkle it with the sauce Hollandaise and serve immediately with the potatoes on the side.
Recipe from: Cook Eat Paleo and the Hollandaise recipe was inspired by Julia Childs’ version.