White asparagus with soft potatoes and warm Hollandaise feels like the moment when spring moves into the kitchen. I grew up with big Sunday plates of this, and I still get excited when I see the first bundles at the market and think about new spargel rezepte weisser for my table. For me this plate belongs in my list of Gerichte Mit Spargel that never fail. The spears stay tender, the potatoes taste comforting, and the rich sauce wraps everything in a smooth coat. It hits the same spot as Spargel Rezepte Vegetarisch that feel hearty without meat, so nobody at the table misses anything. We keep the sauce simple at home, more like Sauce Hollandaise Rezepte Einfach than a strict textbook version. I like that it works for busy days and still feels special. With good butter and a little lemon, the taste fits in the group of Spargel Rezepte Gesund, at least in spirit when I serve a crisp salad on the side. Leftovers never stay long. I often layer the extra spears and potatoes in a small Spargel Auflauf the next day and spoon on any Schnelle Hollandaise Sauce that survived dinner, which is rare.
Table of Contents
- 1) Key Takeaways
- 2) Easy White Asparagus With Potatoes And Hollandaise Recipe
- 3) Ingredients for White Asparagus With Potatoes And Hollandaise
- 4) How to Make White Asparagus With Potatoes And Hollandaise
- 5) Tips for Making White Asparagus With Potatoes And Hollandaise
- 6) Making White Asparagus With Potatoes And Hollandaise Ahead of Time
- 7) Storing Leftover White Asparagus With Potatoes And Hollandaise
- 8) Try these Main Course next
- 9) White Asparagus With Potatoes And Hollandaise
- 10) Nutrition
1) Key Takeaways
- Fresh white asparagus pairs with tender potatoes and a warm butter lemon sauce that hugs each bite.
- The method stays simple and steady so home cooks feel calm and in control.
- We build flavor with salt, gentle heat, and patient whisking for a smooth finish.
- Emilia from Emilia Rezepte shares a home kitchen take that fits busy days.
2) Easy White Asparagus With Potatoes And Hollandaise Recipe
I love when spring hits and markets stack pale spears in neat rows. I say spargel rezepte weisser to myself twice and smile. spargel rezepte weisser means crisp tips and a quiet plate that still feels like a treat. I wash the bunch, peel each spear, and line them like little logs. The scent stays clean and mild and it reminds me of family dinners where we lingered and talked about nothing urgent.
Here the plan stays easy and friendly. We simmer potatoes until they meet a fork with no fight. We steam the spears so they bend but do not break. We whisk warm butter with egg yolks and lemon so the sauce turns glossy without fuss. The bowl looks modest but the bite lands rich and bright.
For readers who search rezepte mit weissem spargel this plate checks the box. For cooks who want creamy hollandaise with less stress this guide helps. For anyone who wants an asparagus dinner that feels peaceful and kind you are in the right place. On Emilia Rezepte I share food I trust and food I cook when life runs fast and I still want a good meal.
3) Ingredients for White Asparagus With Potatoes And Hollandaise
White asparagus firm spears with closed tips give a sweet bite and a tender chew when cooked with care
Waxy potatoes small even pieces cook steady and stay fluffy so each forkful feels soft next to the spears
Butter warm melted butter brings body and shine to the sauce and turns the plate into comfort
Egg yolks room temp yolks set the base for a smooth emulsion that holds without lumps
Lemon juice fresh juice lifts the richness with bright notes that cut through in a neat way
Salt a gentle hand seasons the water and the sauce so the natural taste stands out
Black pepper a few turns add a warm finish that pairs well with butter and potatoes
Fresh herbs dill or parsley bring color and a soft garden scent that fits spring vegetables
4) How to Make White Asparagus With Potatoes And Hollandaise
Step one Rinse the spears and peel from just under the tip down so no tough skin stays Put the trimmed ends aside for stock
Step two Peel the potatoes Cut large ones in half so pieces cook at the same pace Cover with cold salted water and set over medium heat
Step three When the pot simmers cook until a fork meets no push Drain and cover so the potatoes stay warm and fluffy
Step four For the spears bring a tall pot of water with a pinch of sugar and salt to a soft simmer Add asparagus and cook until tender but steady Lift to a plate
Step five Melt butter in a small pot Keep it warm but pale In a bowl whisk yolks with lemon Place over steam and whisk until thick
Step six Stream in warm butter while whisking The sauce turns glossy Season with salt and pepper Plate potatoes and spears Spoon on sauce and finish with herbs
5) Tips for Making White Asparagus With Potatoes And Hollandaise
Pick spears with tight tips and a fresh snap at the base You want even size so cook time stays steady That small choice keeps texture right
Keep the water at a soft simmer not a hard boil Gentle heat preserves bite color and that light garden note For weisser spargel rezepte this matters
Whisk with patience Warm bowl warm butter calm tempo That rhythm gives a smooth sauce with no split If it feels thick add a spoon of warm water
6) Making White Asparagus With Potatoes And Hollandaise Ahead of Time
You can cook the potatoes and spears in the morning and hold them in the fridge Later you warm them gently in a low oven under foil The texture stays kind and the plate still tastes fresh
For the sauce make it right before dinner If you need a pause keep the bowl over barely warm water and whisk again before serving For readers who search weisser spargel rezept a steady plan like this saves the day
For busy nights I prep herbs and lemon in small cups I label them and stack them near the stove This small habit clears the mind and speeds up the last steps of this easy white asparagus recipe
7) Storing Leftover White Asparagus With Potatoes And Hollandaise
Leftover spears and potatoes rest well in a sealed box in the fridge I like them for lunch with a crisp salad They reheat best in a low oven so edges do not dry
Keep the sauce in a small jar The texture may firm up A brief warm water bath and a light whisk bring it back This trick suits quick hollandaise for asparagus when time runs tight
If extra spears sit in the box I turn them into a small bake with cheese and crumbs Fans of weisser spargel rezepte will like that move The bake tastes cozy and solves dinner on day two
8) Try these Main Course next
[yarpp]9) White Asparagus With Potatoes And Hollandaise
Weisser Spargel Mit Kartoffeln Und Hollandaise Sauce Spargel Rezepte Weisser
Zutaten
Asparagus And Potatoes
- 1 kg white asparagus
- 500 g waxy potatoes
- Salt for the cooking water
- 1 pinch sugar for the asparagus water
Hollandaise Sauce
- 100 g butter
- 3 egg yolks at room temperature
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- Fresh dill or parsley for serving optional
Anleitung
Asparagus And Potatoes
- Peel the potatoes and cut large ones in half so the pieces have a similar size.
- Cover the potatoes with cold salted water in a pot and bring them to a gentle boil.
- Cook until the potatoes feel soft when pierced with a fork, then drain and keep them warm with the lid on.
- Trim the woody ends from the white asparagus and peel each spear from just under the tip down to the base.
- Place the asparagus in a tall pot, cover with water, add a little salt and a pinch of sugar, and bring the water to a soft simmer.
- Cook the asparagus until the stalks feel tender but still hold their shape, then lift them out with a slotted spoon and drain on a plate.
Hollandaise Sauce
- Melt the butter slowly in a small pot and keep it warm without letting it brown.
- Fill a larger pot with a few centimeters of water and bring it to a light simmer.
- Whisk the egg yolks with the lemon juice in a metal bowl that fits over the pot without touching the water.
- Place the bowl over the steam and whisk the yolks until they start to thicken and turn creamy.
- Pour the warm butter into the yolk mixture in a thin stream, whisking all the time so the sauce turns smooth and glossy.
- Season the Hollandaise with salt and pepper and take the bowl off the heat so the sauce does not overcook.
- Arrange the hot potatoes and asparagus on warm plates and spoon the Hollandaise over the spears.
- Finish with chopped dill or parsley and serve right away while everything is still hot.
10) Nutrition
Serving size one plate Calories three hundred twenty Sodium four hundred twenty milligrams Fat twenty two grams Saturated fat ten grams Carbohydrates twenty two grams Fiber four grams Protein eight grams This range will shift with portion size and sauce level
Recipe by Emilia for Emilia Rezepte where home cooks find calm clear steps and friendly plates
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