Weiß Spargel…

White Asparagus, Hollandaise & Lox

find it at Biscuits and Bobbins

As we continue with our Spargelzeit (asparagus season), you will be seeing many asparagus recipes. For those of you who may not be asparagus fans, I’ll try to sneak in a few other things… like chocolate chunk cookies with cranberries 🙂

Please join me today over at Biscuits and Bobbins where I will be guest blogging and sharing my recipe for white asparagus, hollandaise and lox. Blog pal, Jodi, a former pastry chef and major asparagus lover has been waxing idealisitically  to me over her memories of  the joy of living in Germany during white asparagus time (it’s big here in Germany, like, really big….) Since I can’t invite her over ( the commute from Atlanta, Georgia would make her just a bit late for supper) This is the virtual dish I prepared for her. Guten Appetit Jodi!

The stars this month in Germany…

Will be topped with a traditional hollandaise sauce…

and lox…

So please head over to Biscuits and Bobbins to check out loads more photos and techniques for bringing this dish together.


22 responses

    • They are really good. A different taste than the green and one that’s hard to describe. Maybe a little less earthy tasting. I don’t think they are seen regularly in the states but I’ve been hearing people talk about them at Whole Foods possibly.


  1. For me white or green doesn’t matter, taste heavenly both …. but the hollandaise sauce does. The best asparagus I ever eat was at FELIX in Cannes, and it was all because of the hollandaise sauce. We got in a little copper pot .. each – 4 times the waiter had refill mine.


    • Oh yes Viveka… you are my kinda girl. I eat my sauce and then I’m wiping my finger across my plate then O’s… he’s a good sport. Am I over sharing?
      Could eat it on everything!


      • Agree with you – nothing like a good hollandaise sauce – really any sauce – it’s the sauce that makes the dish most of the time.


  2. Thanks again for making me this beautiful virtual dish and catering to my craving, it was a true honor to have you over. It made me feel special to think it was for me! If I can ever return the favor, over at Chez Chloe or in person, just say the word!
    Best, and heartfelt thanks, Jodi


  3. Yummy! I just cooked asparagus last weekend because soon the season for it will be over. I’ve never tried this with hollandaise sauce. Over here we just boiled the asparagus and eat it with boiled potatoes, mashed boiled eggs and poured generously with melted creamy butter. Ham on the side is optional. 😉


  4. I could eat that… no problem.
    It’s funny when the little huts pop up you think it will last forever. I’m going to try to get a couple more asparagus posts out before it’s all said and done.


  5. The asparagus season will last until June 24th (Johannistag) or to say it with a farmers rule: “Kirschen rot- Spargel tot” – so there is enough time left to enjoy and try more recipes. I love the season a lot because I don’t have to think about what to prepare for dinner, it’s just asparagus with ham, with Schnitzel, with new potatoes, with melted butter … and of course with hollandaise!


  6. Hi! I am Anna Rae Gwarjanski, a writer and photographer for an American international travel magazine, Alpine Living. We’re featuring Spain in our next issue, and one of the stories I’m working on is on Spanish white asparagus. I read on your blog that you have cooked with white asparagus before, and I was hoping you could help me with my story by answering a few questions…

    I know the difference between white and green asparagus is in how it is grown, but how does it taste different?

    Have you heard of Spanish white asparagus? Is it different than German white asparagus? Would you say green or white asparagus is more popular in Europe?

    Anything else you would like to add would be helpful as well!

    Thank you,
    Anna Rae


    • Hi Anna,
      I do find the white asparagus a little sweeter and milder. I’d say they taste less green but how do we define green? I also always peel them and in the case of green I think it’s optional. They say the white is more tender but I found it required a little more cooking. I’ve grown fresh asparagus in the Pacific Northwest and there is nothing like chomping on a fresh green young shoot just out of the ground. I don’t think you could say the say after digging a spear out of it’s cocoon of dirt. I didn’t realize white asparagus was such a large business in Spain. I would not say there is any difference per se in the asparagus grown in Spain vs Germany, as both are grown in sandy soils but I would assume the production span is longer and i would imagine Germany imports in the beginning when the consumer is ready for it but the German asparagus is still to come (this is only a guess). The white asparagus is very popular in Germany and that are little pop up booths all over cities selling it- mostly white. I’d say Europe in general except maybe the UK prefers the white but green is also available. My husband hardly had green asparagus before we were together. Thanks for dropping by and best wishes- wendy


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