How to Cook Asparagus ~ German-style

Asparagus with Hollandaise Sauce and Ham

This traditional way how to cook asparagus, aka Spargel, is so popular in Germany. White asparagus is the most common type that's sold. It's different than the normal green asparagus and needs to be treated differently. It must be peeled and cooked longer ... and most Germans will say that it's the best asparagus there is. 

In fact, when it's asparagus season (springtime), most German restaurants have special 'asparagus menus' and the featured dish, is the one shown above. Serve the cooked asparagus with boiled potatoes, ham, and Hollandaise sauce. You'll also find the recipe for the sauce below. 

How to Cook Asparagus ~ German-style


  • 2 lbs white asparagus
  • 1 Tbsp sugar
  • 1 Tbsp salt
  • Put an asparagus cooker/steamer or a  large pot of water on high to bring to a boil.
  • Peel the asparagus, cutting off the woody ends.
  • Add sugar and salt to boiling water. Gently place asparagus into the water and, once it is boiling again, reduce heat and simmer gently for about 10 minutes, or until tender.
  • Remove from water and serve.
  • Makes 4 servings

Blender Hollandaise Sauce


  • 2 large egg yolks
  • 1 Tbsp warm water
  • 1 Tbsp lemon juice
  • ½ cup butter (salted)
  • salt, cayenne


  • Into a blender, place the egg yolks, water, and lemon juice. Blend for about 30 seconds or until frothy.
  • Melt butter (either in microwave or on stove). 
  • With the blender turned on, slowly add the hot butter to the egg mixture. Blend until sauce is thickened.
  • Season with salt and a pinch of cayenne, if desired.
  • Serve over asparagus.

Asparagus Season in Germany

When it's asparagus season in Germany, you can find it for sale in every market and roadside stands. It really does come in all shapes and sizes as shown below. The main type sold is the white one. Green and purple asparagus is available, but most only buy the white, claiming that it's the most flavorful.

White asparagus in Germany

If you can't get the white asparagus, or it's too expensive, then do use the green one for the meal above. You only need to break off the tough ends and cook for a bit shorter time. Personally, I really, really like the green asparagus. :)

I KNOW some will say that the "Blender Hollandaise" is not a real Hollandaise! That's OK. You can make it the traditional way if you wish. Personally, I like quick and when it turns out as wonderful as the recipe above, I've not gone back to making it the traditional way. This way, using the blender, is so much easier! And, I LOVE easy! :)

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