White Asparagus with Easy Hollandaise Sauce: Oma's Spargel mit Sosse

This is the best white asparagus recipe that is traditionally German. If you can't get the white asparagus, or it's too expensive, then do use the green one for this meal. You only need to break off the tough ends and cook for a bit shorter time. Then serve with boiled potatoes and ham. Yum!

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes


Makes 4 servings



  • 2 pounds (907 gram) white asparagus spears
  • 1 tablespoon (13 grams) sugar
  • 1 tablespoon (18 grams) salt

"Hollandaise" Sauce

  • 2 large egg yolks
  • 1 tablespoon (15 milliliter) warm water
  • 1 tablespoon (15 milliliter) lemon juice
  • ½ cup (114 grams) salted butter
  • salt, cayenne


Cook the Asparagus:

  1. Using an asparagus cooker/steamer or a large pot, bring water to a boil over high heat.
  2. Peel the tough outer layer of the asparagus with a vegetable peeler, and cut off the woody ends.
  3. Add sugar and salt to the boiling water. Gently place asparagus into the hot water and, once it is boiling again, reduce heat and simmer gently for about 10 minutes or until tender.
  4. Remove from water and keep warm until sauce is ready.

Make the Sauce:

  1. Into a blender, place the egg yolks, water, and lemon juice. Blend for about 30 seconds or until frothy.
  2. Melt butter (either in microwave or on stove).
  3. With the blender turned on, slowly add the melted butter to the egg mixture. Blend until the sauce is thickened.

  4. Season with salt and a pinch of cayenne, if desired.
  5. Serve over asparagus and alongside some boiled potatoes and sliced ham.


  • Another delicious way to enjoy this delicate vegetable is roasted. Simply toss the peeled white asparagus (or green) with a bit of olive oil, salt, black pepper, and garlic powder. Place asparagus in a single layer on a baking sheet and roast in a 400°F oven for about 20 minutes.

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04.09.2022 revision update