White Asparagus in Hollandaise Sauce with Ham and Potatoes

Preparing the white asparagus:

White asparagus has a tough, bitter peel that must be removed before cooking. Follow these classic steps in preparing the treasured vegetable in Germany.


  • 16 cups water
  • 2 tbsp. salt
  • 4 tbsp. fresh lemon juice
  • 3 tbsp. butter
  • 2 lbs. fresh white asparagus


  1. Bring water, salt, lemon juice, and butter to a simmer in a large pot over medium heat.
  2. Trim about 1/2″ from the ends of white asparagus and peel the thin skin from each with a vegetable peeler.
  3. Place the peeled asparagus in small tied bundles, place bundles into bowling water, increase heat to medium-high and cook asparagus until tender about 8-30 min.
  4. Remove bundles from water and drain on paper towels.
Recipe Ingredients

  • 2 lbs. of white asparagus
  • 1 tsp. sugar
  • 400 – 500 g of OHD Westphalia Ham
  • 2-3 lbs. new baby potatoes
  • 1 stick of butter
  • salt
  • nutmeg
Hollandaise Sauce

  • 3 egg yolks
  • 1/2 tsp. dry mustard
  • 1 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 tsp. fresh lemon juice


  1. Cook white asparagus as described above.
  2. Boil potatoes for about 20 min., arrange the ham on a plate.
  3. Pour Hollandaise sauce ingredients in a food processor and run for 90 seconds. Melt butter in a saucepan. Pour melted butter in the processor until sauce thickens.
  4. Place the white asparagus and cooked potatoes into a serving plate, pour sauce over the asparagus and serve with ham.
  5. Serve and Enjoy!
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