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Oma's Asparagus With Easy Hollandaise Sauce (Spargel mit Sosse)

German asparagus (spargel) with Hollandaise is easier than you think. I’ll show you how I make both, quick and so lecker!

Ingredients:

• 2 pounds (907 grams) white asparagus
• 1 tablespoon (12 grams) sugar
• 1 tablespoon (18 grams) salt
• 2 large egg yolks
• 1 tablespoon (15 milliliters) warm water
• 1 tablespoon (15 milliliters) freshly squeezed lemon juice
• ½ cup (115 grams) unsalted butter, hot and melted
• salt and cayenne pepper

Instructions:

1. Put an asparagus cooker/steamer or a large pot of water on high to bring to a boil.
2. Peel the asparagus, cutting off the woody ends.
3. Add sugar and salt to the boiling water. Gently place the asparagus into the water and, once it is boiling again, reduce the heat and simmer gently for about 10 minutes, or until tender.
4. Meanwhile, melt the butter (either in a microwave or on the stove) until it is hot.
5. Into a blender, put the egg yolks, water, and lemon juice. Blend for 30 seconds until frothy. With the blender on, s-l-o w-l-y add the hot butter and blend until sauce is thickened.
6. Season with salt and a pinch of cayenne.
7. Drain the asparagus when tender, and serve with the sauce.

Notes/Hints:

• Use can use green asparagus instead. Just trim the woody ends, then boil or steam for a few minutes until tender.
• 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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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on February 3, 2026