Cooking German Spargel
This tender vegetable known as Spargel in Germany must be eaten fresh. How can you tell if it is fresh? Make sure the tips are tightly closed and the stems damp. If you press the tips gently a small amount of water should spray out. If you gently rub two stems together, they should quietly squeak!
Once bought, if you don't intend cooking straightaway, then you can store them in your fridge in a damp cloth for 2-3 days. Green asparagus remains fresh when stored upright in water. If freezing, you only need to peel the stems, but not blanch them in water.
Steaming Asparagus
Peel almost the whole stem with a vegetable peeler starting from the tip. Chop off any thick woody ends. I always use a large tall asparagus steamer which has a sieve insert. But you can also use a large covered pan or a frying pan.
Bring a pan of water to the boil and add a tsp each of salt, sugar and butter. Cover the tips with a cap made from foil and cook gently for about 10 minutes. Drain well and drizzle with melted butter or oil and vinegar dressing.
Classic Hollandaise Sauce
This is a classic hollandaise sauce for your asparagus recipe, fish, egg, chicken and vegetable dishes.
Asparagus Sauce Ingredients
2 tbsp wine or tarragon vinegar
1 tbsp water
2 egg yolks
225g unsalted butter (softened)
salt and white pepper
Put the vinegar and water into a saucepan. Boil gently until the liquid has reduced by half. Set aside until cool.
Put the egg yolks and reduced vinegar liquid into a double saucepan or bowl standing over a pan of very gently simmering water and whisk until the mixture is thick and fluffy.
Gradually add the butter, a tiny piece at a time. Whisk briskly until each piece has been absorbed by the sauce and the sauce itself is the consistency of mayonnaise. Season with salt and pepper. If the sauce is too sharp add a little more butter. It should be warm rather than hot when served.
Enjoy your asparagus recipe with a crisp dry white wine.
Home 
Latest images 
