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White Spargel Delight

White Spargel Delight

It’s Spargelzeit (asparagus season)!  After I was first married, my hubby (and I) were stationed in Germany.  I eventually started working in the small town of Schwetzingen.  One beautiful Spring day, I brought my roller blades in and decided to go explore the city on my lunch break.  I found a trail that went around this huge field with mounds of dirt that was perfectly gridded…it was very weird.  Come to find out, Schwetzingen was the Spargel (Asparagus) Capital of the World.  OK, so where was the asparagus??  Apparently, to “make” white asparagus, you have to block it from the sun so that the green color can’t form.  Therefore, they put mounds of dirt over the plants.  It is believed to be a milder, more tender form of the vegetable.

On my way home today, I saw this white spargel and I was compelled to buy it.  I was going to simply put hollandaise on it, but one of my Facebook buddies suggested adding nuts…and I’m glad I did.  It really gives this simple dish more depth.

One bunch of white asparagus
2T slivered almonds, toasted
hollandaise sauce (recipe below)

Prep your asparagus.  If you hold the asparagus towards the end of the stalk (not the tree part) and bend it, there will be a natural weak spot.  Snap it off at that point.  Also, if you really want it tender (as I do!), lightly peel a layer off the stalks.  To me, it’s the best way enjoy it.

Fill a medium pot a little less than halfway with water.  Bring to a bowl.  Add asparagus.  Cover.  Let simmer for 5 minutes or until tender.

Drizzle hollandaise sauce and almonds over the asparagus.  Enjoy!

HOLLANDAISE SAUCE:
1/4 cup + 1T organic, unsalted butter
2 beaten egg yolks
2 tsp water
2 tsp freshly squeezed lemon juice
Dash of cayenne pepper

Place ingredients in the top part of a double boiler (don’t let the boiling water below touch the top pan), slowly adding the butter.  Stir continuously until the butter melts and the sauce thickens.  Enjoy any extra sauce over fish to enjoy with your asparagus!

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Ingredients

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